Glazed Strawberry Tarts

2 to 3 pints fresh strawberries
½ cup water
½ cup sugar
2 ½ tbsp. cornstarch
Red food coloring
1 tsp. butter
18 baked tart shells

Wash and hull berries; crush 2 cups of the softest and least attractive berries in a sauce pan.  Mix cornstarch, sugar and water into a paste then add crushed berries.

Heat to boiling and cook on low heat until the mixture becomes clear; then strain.

Add enough red food coloring to make the glaze a brilliant red; add butter.  Arrange whole berries in baked tart shells and pour over a thing coating of glaze.  Garnish with shipped cream.


Scotch Shortbread

1 cup butter or margarine
1 cup berry sugar or very fine granulated sugar
3 cups sifted enriched flour

Thoroughly cream butter and sugar.  Add 2 ½ cups flour and mix thoroughly.

Turn out on surface floured with remaining ½ cup flour.  Knead in flour until dough cracks on surface, but doesn’t stick to board.  Roll ¼ inch thick, cut in fancy shapes.  Bake on an ungreased cookie sheet in very slow oven (275 F) 50 minutes.  Makes 2 dozen biscuits.