Ingredients. - Short paste, two pints of raspberries, one pound of loaf sugar, one-half pint of water, one glass of brandy (optional), desiccated cocoanut.

Method. - Boil the sugar and water together until reduced to a syrup, add the raspberries, and cook gently for a few minutes. Drain, replace the syrup in the stewpan, boil rapidly until considerably reduced, then let it cool, and add the brandy. Line ten or twelve patty-pans with paste, fill them with rice, placed in buttered papers, and bake in a moderately hot oven until crisp. When cool, fill them with the prepared fruit, add an equal portion of syrup to each tartlet with cocoanut, and serve cold.