1273. - Lent Pies

Boil a dozen eggs quite hard, and chop the yolks very fine; chop also a dozen of moderate-sized juicy apples, peeled and cored, together with two pounds of stoned raisins; add two pounds of currants, one pound of sugar, and a table-spoonful each of powdered cinnamon, nutmeg, and beaten mace; take also the juice and grated peel of three ripe lemons, with half a pound of citron cut into slips; mix all these thoroughly, and moisten the whole with a pint each of white wine and brandy. If at hand, a little rose-water may be added, and ratafia may be used instead of brandy.

1274. - Sweet Patties

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

1276. - Cocoa-Nut Custard

Boil one quart of milk, when it boils sift in three table-spoonfuls of farina. Take off the fire, stir in one-quarter of a pound of butter, and let it stand until quite cold. Beat six eggs, the yolks and whites separate, until very light; add to the yolks three-quarters of a pound of sugar, and the grated pulp of one cocoa-nut. Stir the mixture into the boiled milk, add the beaten whites of the eggs, line tin pie plates with a nice crust, fill with the mixture, and bake.

1278. - Lemon Tartlets

Pare, rather thick, the rinds of four lemons, which boil tender in two waters, and beat fine; add to it four ounces of blanched almonds cut thin, four ounces of lump-sugar, the juice of the lemons, and a little grated peel; simmer to a syrup; when cold, turn it into a shallow tin tart dish lined with a rich thin puff paste, and lay bars of paste over; as soon as the paste is baked, serve it.

1279. - Green Apricot Tartlets

When the wall-fruit trees are thinned, take the thinnings before the stone is formed; stew them gently in sugar and water. When tender, reduce and thicken the syrup, and put it with the fruit into pattypans; or, if covered with a paste, it is then called a pie. This also applies to grapes.

1280. - Prune Tart

Give prunes a scald, take out the stones and break them; put the kernels into a little cranberry-juice, with the prunes and sugar: simmer, and when cold make a tart of the sweetmeat.

It must be almost needless to say that tartlets of damsons, plums, and most sorts of stone-fruit, may be made in the same manner.

1281. - Tartlets A La Paganini

Beat up the whites of three eggs to a froth, and then add five ounces of pounded sugar; beat it well up, and have your pattypans ready covered with paste, upon which put any quantity you please of jam or marmalade; bake them for about a half an hour, and when done fill them with the whip. This quantity will fill sixteen pattypans of a small size.

1282. - To Prepare Cranberries for Tarts

Simmer them in moist sugar, without breaking, twenty minutes; and let them become cold before being used. A pint will require nearly three ounces of sugar.