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FIG TARTS MRS T H LINSLEY

(Pies.) - (Recipes Tried And True)







Make a puff paste; roll about twice the thickness you would for pie.
Bake in forms cut with the lid of a pound baking powder can; score in
eight parts about one-half inch deep; turn every other one to the
center; pinch them together to hold the filling.
FIG FILLING FOR TARTS.--One-half pound figs; soak, and cut out the
stems; mince very fine. To each cup of minced figs, put one cup of
sugar, and one-half cup of water; boil until it jells. Fill the
shells, and put on top a soft frosting.











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