One farm hostess delighted her guests at a springtime tea party by serving a tray of tarts, colorful as the season’s blossoms. For filling tart shells she used Lime, Orange, Lemon and Strawberry Chiffon Pie fillings. The garnishes were tiny fresh mint leaves on the lime, small canned mandarin orange sections, drained, on the orange, coconut on the lemon and ripe strawberries on the strawberry tarts.
© 1965 All rights reserved. Published by Farm Journal.