Cherry Tart

Make a good crust; lay a little of it round the sides of the dish, and strew a little sugar at the bottom ; then lay in your fruit and sugar at the top ; put on your lid, and bake it in a slack oven : currants mixed with the cherries will be a considerable improvement. A plumb or gooseberry tart may be made in the same manner.

Tart De Mol

Put puff-paste round the dish, then a layer of biscuits, a layer of butter and marrow, another of all sorts of sweetmeats, and so on, till the dish is full; boil a quart of cream, thicken it with eggs, put in a spoonful of orange-flour-water, sweeten with sugar, pour it over the whole, and hake it half an hour.

Angelica Tarts

Pare and core golden pippins or nonpareils; take the stalks of angelica peel, and cut them into small pieces; apples and angelica, of each an equal quantity ; boil the apples in water enough to cover them, with lemon-peel and line sugar; do them gently till they become a thill syrup, then strain it off; put it on the fire with the angelica in it, and let it boil ten minutes: make a puff-paste; lay it at the bottom of the tin; then the layer of apples, and the layer of angelica, till full; pour in some syrup, put on the lid, and put it in a very moderate oven.

Chocolate Tart

Rasp a quarter of a pound of chocolate and a stick of cinnamon; add to them, fresh lemon-peel grated, a little salt, and sugar; take two spoonfuls of fine flour, and the yolks of six eggs, well beaten and mixed with milk; put all this into a stewpan, and let them be a little time over the fire; then take it off; put in lemon-peel, cut small, and let it stand until cold : beat up enough of the whites of eggs to cover it, and put it into puff-paste : when baked, sift sugar over, and glaze it with a salamander.

Orange Tart

Grate a little of the outside of a Seville orange, squeeze the juice into a dish, put the peel into water, and change it often, for four days; then put them into a saucepan of boiling water on the fire; change the water twice, to take out the bitterness; and when tender, wipe, and beat them fine in a mortar: boil their weight id double-refined sugar into a syrup, and skim it; then put in the pulp, and boil all together till clear: when cold, put it into the tarts, squeeze in the juice, and bake them in a quick oven. Con-stive of oranges makes good tarts.

Raspberry Tarts And Cream

RoLL out thin puff-paste, and lay it in a patty-pan; put in raspberries, and strew fine sugar over them : put on a lid, and. when baked, cut it open, and put in half a pint of cream, the yolks of two eggs, well beaten, and a little sugar.

Rhubarb Tart

Cut the stalks in lengths of four inches, and take off the thin skin ; if you have a hot hearth, lay them in a dish; put over a thin syrup of sugar and water; cover with another dish, and let it simmer very slowly for one hour; - or do them in a block-tin saucepan. When cold, make them into tarts.

Sweet Pates

Chop the meat of a boiled calf's foot, two apples, an ounce of candied orange and lemon-peel, some fresh lemon-peel, and juice; mix them with half a nutmeg grated, the yolk of an egg, a spoonful of brandy, and four ounces of currants, washed and dried: bake them in small patty-pans.

Paths Like Mince Pies

Chop the kidney and fat of cold veal, apples, orange and lemon-peel candied, fresh currants, a little white wine, two or three cloves, a little brandy, and a bit of sugar: bake them in the same manner as sweet pates.

Veal Pates

Mince veal that is rather under-done, with parsley, lemon-peel, a little nutmeg, and salt; add a little cream, and gravy just sufficient to moisten the meat; if you have ham, scrape a little, and add to it ; do not warm it till the pates are baked, and observe to put a square bit of bread into each, to prevent the paste from rising into cake.