This recipe was clipped from a magazine and then pasted onto a large index card, date unknown. Recipe is typed below along with a scanned copy.

Party pies — their size says it! Little individual pies always have a festive air and these Raisin Egg-Nog Tarts are real Christmasy with their noses powdered with nutmeg.

RAISIN EGG NOG TARTS

3/4 cup light or dark raisins
4 eggs
1 cup sugar
1/2 teaspoon salt
1/2 cup hot water
1 envelope (1 tablespoon) plain gelatin
1/4 cup cold water
1/8 teaspoon nutmeg
1/2 teaspoon vanilla
1/8 teaspoon almond extract
Baked shells for eight 4-inch pies

Rinse and drain raisins. Separate eggs and beat yolks until foamy; add 1/2 cup sugar, salt and hot water. Cook, stirring over hot water until mixture coats a spoon. Soften gelatin in cold water; add to hot custard and stir until dissolved. Cool slightly. Beat egg whites until foamy; add remaining 1/2 cup of sugar gradually, and beat to stiff peak stage. Fold into cooled custard mixture. Add nutmeg, flavorings and raisins. Turn into baked individual tart shells. Chill until firm. Dust lightly with nutmeg, if desired. Makes 8 individual pies.