Bakewell Tart

From Mrs. C. F. Aked

Line a plate with puff paste and spread a layer of jam over. Put in a basin the yolks of 3 eggs and 3 ounces powdered sugar; beat them well together, then melt in a saucepan 1 1/2 ounces of butter (be sure and do not let it brown), pour it into the basin and mix together, then pour the whole mixture over the jam, sprinkle with the juice of 1/2 a lemon and bake in a hot oven for 25 minutes. If desirable, the white of the egg may be well beaten and placed on the top of the pudding.

Golden West Tartlets

From Mrs. D. C. Farnham

Seed some white California grapes, and put 1/2 dozen or more of them into little pastry shells baked in small patty pans. Make a syrup of half a cupful of sugar with a tablespoonful of water and boil till it threads. When this has slightly cooled, pour enough of it over each patty shell to coat the grapes. As this cools the grapes are glaced.

Maids Of Honour

From Mrs. C. F. Aked

Take a cupful each of sour milk, sweet milk, and sugar; a lemon, the yolks of 4 eggs and a pinch of salt. Put all the milk in a double saucepan and cook until it curds; then strain. Rub the curd through a wire sieve. Beat the sugar and yolks of eggs together, then add the grated rind and the juice of the lemon and mix all with the curd. A few currants added are an improvement. Line little patty pans with pastry rolled thin; fill with the mixture and bake in a moderate oven.

Welsh Cheese Cakes

From Mrs. C. H. Woolsey

Weight of 1 egg in butter, sugar, and flour. Beat butter and sugar to a cream, add flour and egg by degrees. Thoroughly beat; add flavoring and 1 tea-spoonful of baking powder. Line some small individual tins with pastry; spread with a small teaspoonful of jam, add a teaspoonful of the mixture with a few chopped almonds on top. Bake in a moderately hot oven for 1/2 or 1/2 of an hour.

"She who fears her fate too much. finds her desserts will fail."

Spanish Cakes

From Mrs. C. F. Aked

Put 2 ounces butter into a stewpan and when dissolved rub in smoothly 5 ounces of flour, then add 1/2 pint of cold water. Stir over the fire until the mixture leaves the sides of the pan quite clear and looks like a soft compact paste, then take off the fire and add 2 ounces of powdered sugar and 3 eggs, one at a time. Butter a tin and lay the pastry on it in small balls the size of an egg. Dust with sugar and bake in a slow oven for an hour. When finished they should be quite crisp and hard.