STRAWBERRY CUSTARD TART

This old English sweet is delicious.  Line a pie tin with plain pastry and then cover the bottom of the prepared tin with strawberries.  Then place in a bowl

  One cup of milk,
  Two eggs,
  One-half cup of sugar.

Beat with egg-beater to thoroughly mix and then pour over the berries.  Dust the top lightly with nutmeg and bake in a slow oven until the custard is firm.  Set aside to cool.  Dot the top with strawberry preserves.

CRANBERRY CONSERVE

Look over carefully and remove all the bruised and spoiled berries from one quart of cranberries.  Place in a saucepan and add one cup of water.  Cook slowly until soft and then rub through a sieve.  Return to the saucepan and add

  Two cups of sugar,
  One cup of seeded raisins.

Bring to a boil and cook for ten minutes.  Pour into a dish and set aside to cool.

CREAM PUFFS

Place one cup of water in a saucepan and add one-half cup of shortening.  Bring to a boil and then add one and one-quarter cups of flour, stirring constantly.  Cook until the mixture forms into a ball on the spoon, then lift into a bowl and now beat in three eggs, one at a time.  Beat in each egg until well blended.  Drop by the spoonful on well-greased baking sheet three inches apart.  Bake for twenty minutes in a hot oven, then reduce the heat to moderate and bake for fifteen minutes longer.  Do not open the oven door for ten minutes after putting the puffs in the oven.

PEACH ROLL

Place in a mixing bowl

  Two cups of flour,
  One teaspoon of salt,
  Four teaspoons of baking powder,
  Three tablespoons of sugar.

Sift to mix and then rub in five tablespoons of shortening, and mix to a dough with two-thirds of a cup of ice-cold water.  Roll out on a well-floured pastry board one-quarter inch thick.  Now cover with the prepared peaches and then sift over

  One-half cup of sugar,
  One-half teaspoon of cinnamon.

Roll as for jelly roll, tucking the ends in securely.  Place in a well-greased and floured pan and bake in a moderate oven for forty-five minutes.  Baste every ten minutes with

  One-half cup of syrup,
  Five tablespoons of water,
  One-quarter teaspoon of nutmeg.

Stir to thoroughly mix before basting the roll.  Remove the roll to a large platter when baked and serve cold, with crushed and sweetened peaches in place of a sauce.

To prepare the peaches for the roll select the fully ripe peaches and cut into thin slices; if they are clinging stones, cut into small pieces.

CHOCOLATE PIE

Place in a saucepan