Gooseberry Tarts

Remove stems and tails of green gooseberries, stew slowly in very little water till the fruit breaks, then sweeten well and set aside to cool. When cold, turn into pastry shells cover with a top of puff paste and bake in a very quick oven (450° F.). Brush each over while hot with beaten egg and set back in the oven three minutes to glaze. Serve cold.

Grape Tartlets

1 cup grapes 1 cup sugar 1/2 cup water

1/2 cup white grape-juice 1 teaspoon corn-starch 1 cup whipped cream

Cover inverted oval patty-pans with puff or flaky paste. The paste should be pricked thoroughly so that it will keep its shape. Bake a delicate brown in a hot oven (400°-450° F.) remove from the pan, dry the inside and fill with grape mixture made as follows: Make a sirup by boiling together sugar, water and grape-juice. Moisten the corn-starch to a smooth paste with a little cold water and stir in as thickening. Remove seeds from the grapes and put the grapes into this sirup. Simmer until the grapes are soft and sirup is thick. At serving time, fill the shells and top each one with whipped cream and a single uncooked grape laid open in halves. This recipe makes from six to eight tartlets.

Lemon Tartlets

2 lemons 2 cups sugar

2 eggs

1 cup sponge cake crumbs

Mix the juice and grated rind of the lemons with the sugar, eggs and sponge cake crumbs. Beat until smooth. Put into twelve patty-pans lined with paste and bake in a hot oven (400°- 450° F.) until the crust is done (15-20 minutes).

Macaroon Tarts

2 eggs

1/2 cup sugar

1/2 dozen dry macaroons

1 lemon

1 tablespoon butter

Mix the yolks of the eggs with the sugar and beat until light. Roll the macaroons, add to the egg and sugar mixture, and flavor with the grated rind and juice of the lemon. Mix this with the melted butter. Beat until smooth and then fold in the stiffly beaten whites of the eggs. Cover inverted patty-tins with puff or flaky paste, prick thoroughly and bake in a hot oven (400°-450° F). When cool, put a spoonful of marmalade or jelly into each and cover with the macaroon mixture. Place for a moment, or two in the oven until the tops brown. This amount will make six to eight tarts.

Marmalade Strips

Place a thin layer of crust on an inverted baking-pan. Spread with thick marmalade or any filling that does not run. Cover with another thin layer. Cut into strips four inches by one and a half. Bake in a quick oven (400°-450° F.). When cool, spread with a thin icing made of confectioners' sugar and water. Sprinkle with finely chopped nuts.


Divide puff paste into three portions and roll each portion into a sheet as thin as possible without breaking. Prick thoroughly and chill. Bake a delicate brown in a hot oven (400°-450° F.), cool and spread the sheets with cream filling. Spread the top with confectioners' frosting. When ready to serve, cut in blocks two inches wide by four inches long.