Lemon Tarts

One cup sugar, 1/2 cup sweet milk, 1 tablespoon butter rubbed into sugar, 2 cups of flour, sifted three times after adding 1/2 teaspoon cream tartar. Juice of 1 good sized lemon, yolks of 3 eggs. Stir well. Line gem pans with a thin pie crust. Fill each with mixture and bake.

Tarts

Tarts can be made from any pie crust left over. Roll very thin, cut with biscuit cutter. Prick 1/2 of the number with a fork to keep from blistering. In the remaining half cut 3 holes with a thimble. Bake in a quick oven. Prepare for the table by placing jelly on the pricked crust and place the one with holes over it.

Frosting For Tarts

Four tablespoons sugar and whites of 3 eggs, beaten together. Place on top of each tart. Place in oven for frosting to harden.

Another method is to cut the thin crust into oblong pieces, about 3x4 inches. Put jam or jelly between two uncooked pieces and moisten the edges with water. Cook in a hot oven.