1284. - Tartlets Of Almond Paste

Butter some tartlet-moulds, and after having spread the paste on the dresser, cut it with a cutter to the size of the moulds; put a little sweetmeat in the middle, and a small rosette in the middle of that. Bake in a moderate oven.

1285. - Taetlets Of Almond Paste With Strawberries

Spread some almond-paste over the pastry-table, and cut it with a fluted cutter the same size as other tartlets; butter slightly the moulds, and put them into a moderate oven. When the paste is done almost white, take them out of the mould, and garnish with currant jelly, raspberry or apricot jam, etc. etc. When the sweetmeats do not go to the oven, they are always of a better color and taste.

1286. - Apricot Sweetmeat For Tarts

Take a pound of ripe apricots, remove the stones, break them and blanch the kernels, add one pound and a half of green gages and one pound and a quarter of lump sugar; simmer it until the fruit becomes a jam. It must not boil, and must be kept well skimmed; clarified sugar will be found the best to use for this preserve.

1287. - Gooseberry (Green) Tart

Use either whole gooseberries, or make a marmalade of them with a good syrup; the last method is perhaps the best, as you can tell easily how sweet they are and ought to be; if made of marmalade the seeds ought to be taken out. Green currants and grapes the same way.

1288. - Orange Tarts

Take some oranges, pare them very thin, soak them in water for two or three days, changing the water often, then boil them till they become soft and lose their bitterness; when cold cut a thick slice off the top and bottom, and the rest the thickness of a crown piece; line the tartlet-pans with puff paste, and fill them with layers of sugar and orange alternately.

Pears, raspberries, cherries, etc, are simply put into the paste with sugar, and baked.

1289. - Croustade Or Dresden Patties

Slice some stale bread about half an inch thick; cut from it, with a round paste-cutter, as many croustades as will be required: mark the centres with a smaller cutter, scoop out the insides as in paste patties, then fry them a light brown, drain them well, and fill them with any hot compote of fruit or hot preserve. The croustade may be filled with any sort of minced meat or fowl and served as an entree in the first course. They are very nice made with the rounds of a French roll; it should be pared very thin, then cut in rounds of such thickness, as to allow the centres to be taken out; dip them in milk, and let them drain; do not let them break; brush them with egg, and sift the rasping of the roll over them; fry them a pale brown, and fill with oysters, stewed mushrooms, etc, or, as above, with fruit or preserve.

1290. - Patties Resembling Mince Pies

Chop the kidney and fat of cold veal, apple, orange, and lemon-peel candied, fresh currants, a little wine, two or three cloves, a little brandy, and a bit of sugar. Bake as before.

1291. - Patties With Curds

Take some very rich milk, put into it some lemon-juice or vinegar, place it on the fire that it may curdle, drain off the whey through a sieve; add to the curds the yolk of an egg beaten up in two spoonfuls of milk, a few currants, and a little pounded cinnamon. Make the paste and prepare the patties in the same way as in the preceding receipt.