Take half a pound of sweet almonds, and having blanched, pound them with six eggs, in a marble mortar to a very fine paste, add to it a pound of broken sugar, a pound of fresh butter, and the grated rind of two lemons, beat it well as each ingredient is put in; lay about sixteen or eighteen ounces of sifted flour on the slab, place the almond paste on it, and knead them well together. Divide this into several pieces, which roll to the eighth of an inch in thickness; from these cut from twelve to sixteen circular layers, the largest about seven inches in diameter, the rest, each somewhat smaller than the other; when all are cut, place them on white paper on tins, and bake them in a moderate oven to a clear brown, then take them out, and let them cool. As soon as cold, place the largest piece on a China dish, of a sufficient size to let it lay flat, and spread over it equally some preserved fruit; cover this with the second sized layer, on which also spread preserved fruit; then a third layer, and so on until all the paste is used, taking care to put each layer in its proper order, so that the whole may form a cone, and that between every one must be a different kind of preserve; when done, glaze, and ornament it as follows: cut some candied lemon, and orange-peel into the form of leaves, which arrange in garlands round the tart, putting here and there a small preserved fruit; when done, replace it i:i the oven for two or three minutes to dry, and then serve.
Let the stalks be of a good size, take off the thin skin, and cut them into lengths of four or five inches; lay them in a dish, and put over a thin sirup of sugar and water; cover with another dish, and let it simmer slowly for an hour upon a hot hearth, or do them in a block-tin saucepan. As soon as cold, make it into a tart; when tender, the baking the crust will be sufficient; or you may cut the stalks into little bits, the size of gooseberries, and make your tart the same as gooseberry tart.
Use green codlings, in preference to any other apple, and proceed as in the last receipt. When the pie is done, cut out the whole of the centre, leaving the edges; when cold, pour on the apple some rich boiled custard, and place round it some small leaves of puff paste of a light color.
The cherries may be stoned, and a few red currants added; sweeten with loaf or brown sugar, and put into the bottom of the dish a small tea-cup; cover it with paste.
Take cranberries, pick and wash them in several waters, put them into a dish, with the juice of half a lemon, a quarter of a pound of moist or pounded loaf sugar, to a quart of cranberries. Cover it with puff or tart paste and bake it three-quarters of an hour; if tart paste is used, draw it from the oven five minutes before it is done, and ice it, return it to the oven, and send it to table cold.
To a quart of red currants add one pint of red raspberries, strawberries, or cherries; sweeten them well with brown sugar; before putting in the fruit, line the side of the dish with tart paste, place in it a small tea-cup, put in the fruit, and cover it with paste.
Four ounces of brown sugar are general lv allowed to a quart of fruit.
Cover a flat dish, or tomte pan, with tart paste, about an eighth of an inch thick; roll out pu!V paste, half an inch thick, and cut it out in strips an inch wide; wet the tart paste, and lay it neatly round the pan by way of a rim; fill the centre with jam or marmalade of any kind, ornament it with small leaves of puff paste, bake it half an hour, and send it to table cold.
The above may be filled before the puff paste is laid on, neatly strung with paste, and the rim put over after.
Rub over with a little butter an oval dish, or tin shape, line it with paste, and fill it with any sort of preserved fruit. Roll out a bit of paste thin, and, with a paste cutter, cut it into narrow strips; brush with water the rim of the shape, and lay the bars of paste across and across, and then put round a bolder of paste, and mark it with the paste cutter.
Gooseberries, damsons, morello cherries, currants mixed with raspberries, plums, green gages, white plums, etc. should be quite fresh picked, and washed: lay them in the dish with the centre highest, and about a quarter of a pound of moist or loaf sugar pounded to a quart of fruit (but if quite ripe they will not require so much); add a little water; rub the edges of the dish with yolk of egg; cover it with tart paste, about half an inch thick; press your thumb round the rim, and close it well; pare it round with a knife; make a hole in the sides below the rim; bake it in a moderate-heated oven; and ten minutes before it is done, take it out and ice it, and return it to the oven to dry.
Strip oft' the peel, and if the rhubarb is large, cut it into two or three strips, and then into bits about an inch long; sweeten well with brown sugar and cover the dish with paste.
Rub iii with the hand half a pound of butter into one pound and a quarter of flour, mix it with half a pint of water, and knead it well.
To one pound and a quar-ter of fine Hour add ten ounces of fresh butter, the yolks of two eggs beaten, and three oun- ces of sifted loaf sugar; mix up together with half a pint of new milk, and knead it well. N. B. - This crust is frequently iced.