Required: Scraps of short-crust pastry. Two eggs.

Four ounces of butter. Four ounces of castor sugar. Half an ounce of cornflour. Two ounces of cake-crumbs.

Put the butter and sugar in a basin, and beat them to a cream with a wooden spoon. Separate the yolks and whites of the eggs, add the yolks to the butter and sugar, beating each in separately. Make the crumbs by rubbing some stale sponge-cake, or any other variety without fruit, through a sieve, add them, with the cornflour and the cherries, chopped finely, to the mixture. Roll out the pastry, stamp into rounds, and line some patty tins with it. Whisk the whites of eggs to a stiff froth, and add it to the mixture. Fill these lined tins three-parts full of the mixture, lay two narrow strips of pastry crosswise on each tartlet, being careful to wet the ends of the strips before pressing them on to the pastry. Bake in a moderate oven until the mixture is nicely coloured and set. Sprinkle a little castor sugar over each and serve hot or cold.