Greetings again, all, As I said in the earlier post, my (I like that "my"!) librarian said that they have that book in that small rural library, and I don't know whether she meant in the system as a whole - that involves over 15 libraries, I think, in our county. I remember that an older sister of a girl that I used to go with in high school told me after she'd left home and I'd written her that she liked getting a letter from me - that it was like talking to me. I think that you'll find that, once you start the memory tap flowing ... that other memories will come crowding in, and it'll rather surprise you: I guess that memory banks produce some interest. Jannie ... don't sell yourself short, please ... see, even a short message from you piqued the interest of a couple of other readers among the rather small number who have posted. jodi ... and others ... how about a tape recorder? gayle marie ... don't bother with a shrink - come here. And ... we're free! Kidding aside, many have found that ideas that they've brought foward have produced some interesting and useful responses, including things that they hadn't thought of, and on occasion a different slant on a subject about which they'd done some thinking. When we get our books written ... ... they all get passed around here, via email, right? As they'd be too thick to post here. (Or would some of us be too thick to understand 'em?). ole joyful

Without a recipe for the filling, I really couldn't say about that... But... thaw the pastry, and pat it into the tart tins...making sure to get it into all the fluted edges. Then place a piece of foil into the shell, fill it with "pie weights"..sort of metal beads...or use beans you save just for that use...and bake at 375 for about 12 minutes...remove the weights and the foil and bake another 3 or 4 minutes and cool. Now if you are useing a cooked filling put it into the cooled crust ( the filling should be cool too) then just before serving, top with the fruit....I suspect that's what the cherries were for? What a wonderful thing to do!....and now you can make tarts often ...in his memory. I am adding a copied recipe from a mag. of a lot of years ago...perhaps it will give you an idea of how he made the dough...and how you might make some when this is gone. Linda C This from Cook's magazine a lot of years ago......none better! Pastry: 1 1/2 cups all purpose flour 1/4 cup cake flour 1/4 cup sugar 1/4 tsp salt 1/4 pound chilled butter in cubes 2 egg yolks....and water if needed. Mix dry ingredients and cut in butter until mix resembles peas. Work in the egg yolks....and if necessare to make a smooth stiff dough, up to 3T of water. Form into ball, cover and chill 30 minutes. Roll dough slightly larger than tart pan.....fit into pan and roll the pin over the edges of the pan to cut off excess dough....Chill at least 5 minutes....or over night. Fill with buttered foil weight with pie weights or beans and bake 10 minutes at 375, remoive weights and foil and bake another 10 minutes at 350. Pastry cream 2 1/2 T. flour 1/4 cup sugar pinch of salt 3 egg yolks 1 cup milk 1 tsp vanilla 1 1/2 T eau d'vie...or liquor that blends well with the fruit youa re going to use. 2 tsp butter. Mix sugar and salt in a heavy pan,beat in egg yolks, gradually whisk in milk, cook and whisk over low heat until bubbles break surface.....boil 1 minute stirring constantly. Remove from heat ands tir in vanilla and liquor. lay plastic wrap on the surface of the cream and chill. Glaze 1 cup of apricot preservs or red currant jelly and 1 T water.... Heat until jelly is melted. Put pastry into shell, cut up fresh fruit of your choice ( strawberries, raspberries, peaches, apricots, kiwi....or a mixture.) Brush with glaze,chill and serve

Are we going to have assignments like we used to with alphabet A to Z . That was fun...

They are so cute !