The Queen of Hearts Raspberry Tarts
Crust 1 stick butter, melted 1 teaspoon sugar 1 cup flour Filling 4 cups raspberries 1½ cups warm water 1½ cups sugar 4 tablespoons cornstarch 1 3 ounce package raspberry gelatin mix (not instant) 2 drops red food coloring Whipped cream
Preheat the oven to 400 degrees. Mix all crust ingredients and pat into a 9-inch plate. Prick the bottom with a fork and bake for fifteen minutes. Arrange whole raspberries in the crust. In a saucepan, cook water, sugar, and cornstarch until the mixture becomes clear. Add gelatin and stir until dissolved. Add food coloring. Pour over the strawberries that are in the crust. Chill well.
Scottish Shortbread
1 lb. (4 sticks) butter, softened 1 cup sugar 4 1/2 cups flour
Preheat the oven to 325 degrees. In a bowl, cream butter and sugar with your hands, adding flour a little at a time until you use all the flour. Press into an ungreased cookie sheet with edges. With a knife, make a checkerboard pattern across the dough and lightly sprinkle sugar on top. Bake for 45 minutes or until lightly brown. Cut into squares while warm. Serves: Makes 2 dozen cookies Time: 45 minutes

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