Ingredients. - Short paste, six ounces of castor sugar, four ounces of butter, four ounces of currants, cleaned and picked, two ounces of ground rice, two ounces of finely-shredded candied peel, six ounces of cakecrumbs, two ounces of desiccated cocoanut, four whites of eggs, two tablespoonfuls of cream, lemon essence, transparent icing.

Method. - Cream the butter and sugar together until thick and smooth, add the currants, ground rice, peel, cakecrumbs, cream, eight or ten drops of lemon essence, and lastly, the stiffly-whipped whites of eggs. Line eighteen small oval tartlet molds with paste, fill them with the preparation, and bake from fifteen to twenty minutes in a moderate oven. When cool, mask the tartlets with icing, and sprinkle them with desiccated cocoanut.