Coventry Tartlets

1/2 pound cream cheese 1/2 cup sugar 1/4 cup butter 2 egg-yolks

1/2 teaspoon salt

1/4 teaspoon nutmeg

1 tablespoon orange-juice

Mix the cheese with the other ingredients until creamy. Line a dozen deep molds with puff or flaky paste. Prick and fill with the cheese mixture. Bake in a hot oven (450° F.) for ten minutes. Then reduce the heat (to 325° F.) and bake until golden brown and firm. When done, turn upside down on a sheet of paper and leave to cool. Spread each tartlet with apricot or currant marmalade, quince or apple jelly or greengage jam.

Coventry Tartlets 112

Crab Apple Puffs

Line muffin-tins with puff or flaky paste; fill with crabapple jelly, cover with the paste and bake at 450° F. for ten minutes. Then reduce the heat slightly (to 425° F.) and complete baking. Remove from the tins while hot. Serve with a sauce made by melting crabapple jelly.

Raisin Sticks

1/4 recipe puff or flaky paste

Seedless raisins

Butter

1/2 teaspoon cinnamon 2 tablespoons sugar

Work into paste as many seedless raisins as it will hold. Add sugar and cinnamon. Roll out in a strip four inches wide and one-half inch thick. Sift a little sugar on top and cut crosswise in strips three-fourths of an inch wide. Put a bit of butter on each stick and bake in a very hot oven (450°-500° F.) until brown.

French Pastry Sandwiches

1 lemon

1 cup sugar

1 egg

Roll puff paste about one-fourth of an inch thick and cut in circles. Dip in ice-water and bake. Serve two of these put together with filling made as follows:

Remove rind and seeds from the lemon, and chop the lemon fine. Add sugar and egg and beat together thoroughly. Cook until it thickens. This filling is sufficient for a dozen pastries.

Mammy's Fried Pies

Stew dried apples, peaches or apricots. Drain off all juice, mash well and sweeten. Roll puff paste one-eighth inch thick and cut circles three inches in diameter. On one of the circles place a spoonful of the filling, having a clear margin of the piecrust. Moisten this edge all around, place another circle on top and press the edges firmly together. Fry in deep fat like doughnuts or saute with a little fat in a hot frying-pan, turning the pie so that it will brown on both sides. These are good with fillings of mince meat, or any thick jam or preserve.

Apple Or Peach Cake

2 cups flour

4 teaspoons baking-powder

2 tablespoons butter

1 teaspoon cinnamon

6 to 8 juicy apples or peaches

1 egg

Milk

1/2 teaspoon salt 1/4 cup molasses

Make a crust by sifting the flour and baking-powder together, cutting in the butter and adding salt, beaten egg and enough sweet milk to make a soft dough. Roll the crust one-half inch thick and line a greased baking-tin with it. Cover the crust with quartered apples and sprinkle with a little cinnamon and molasses. Bake in a rather quick oven (400° F.) till crust and apples are both a light brown. Sprinkle with sugar, keep in the oven five minutes more and then serve. This amount makes one large cake.