Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1/2 recipe plain or rich pastry
2 cps pitted oxheart cherries, fresh or canned
1/3 cp cherry juice
1/3 cp granulated sugar
1/3 cp brown sugar, packed
3 tbsp quick-cooking tapioca
1 tbsp butter or margerine
1 - Prepare pastry.
2 - Line 8 muffin pans with pastrybr> 3 - Crimp edge of each into decorative rim.
4 - Start oven at hot (425 degrees F.).
5 - Drain cherries.
6 - Combine with juice, sugars and tapioca.
7 - Let stand 15 minutes.
8 - Pour into pastry-lined muffin pans.
9 - Apply dab of butter or margerine to each.
10 - Bake 14 to 20 minutes or until pastry is done and browning.
11 - Let cool.
Makes 8 servings.