Preserved Apricots For Tarts Or Desserts

Cut ripe apricots in halves, blanch the kernels and add them to the fruit. Have ready clarified sugar boiling hot, put the apricots into it, and let them stand till cold. Then boil the syrup again, add the apricots as before, and when they are cold put the halves into small pots or glasses, and if the syrup is too thin boil it again, and when it is cold put it to the fruit, and cover it with paper dipped in brandy.

N. B. Greengages may be done whole in the same manner, or green gooseberries with the seeds taken out. These fruits may be served up with the syrup; or they may be dried on tin plates, in a moderately heated oven, and when almost cold put sifted sugar over.

Currant Jelly

Take two thirds of ripe red currants and one third of white, pick them, put them into a preserving pan over a good fire, and when they are dissolved run their liquor through a flannel bag. To a pint of juice add fourteen ounces of sifted sugar. Set it over a brisk fire., let it boil quick, skim it clean, and reduce it to a good stiffness,which may be known as before directed m orange mal-malade.

N. B. In the same manner may be made black currant jelly, but allowing sixteen ounces of sugar to a pint of juice.

Crisp Tart Paste

Take half a pound of sifted flour, a quarter of a pound of fresh butter, two ounces of sifted sugar. and two eggs beaten; mix them with pump water, and knead the paste well.

Tourte Of Ripe Fruits

Stew till half done in a good syrup with a little brandy mixed with it, either cherries, currants, apples, etc. When they are cold, sheet a tourte pan with crisp tart paste; put the fruit into it, and round the edge a rim of puff paste, two inches broad, and in the center upon the fruit a small ornament cut out of puff paste. Bake it in a moderate heated oven.

N. B. The above fruit when stewed may be put into a pie dish and covered with puff paste, and baked of a light colour.

Eggs And Bacon Another Way

Boil six eggs for live minutes, then peel and cut them into halves; after which take out the yolks, put them into a marble mortar with a small quantity of the white meat of dressed fowl, lean ham, a little chopped parsley, one eschalot, a table spoonful of cream, a dessert spoonful of ketchup, a little cayenne, some breadcrumbs, and sifted mace, a very small quantity of each. Pound all well together, fill the halves of the whites with the mixture, bake them gently ten minutes, and serve them up on rashers of bacon or ham broiled, and put some cullis over them.

Poached Eggs With Ham And Vegetables

Fry a slice of bread from round a loaf in boil-ing lard, drain it dry, put it into a dish, and upon it slices of ham which have been stewed till tender in a liitle Madeira wine; then poach the eggs, put them upon the ham, and round the bread put some asparagus, peas or truffle sauce.

How To Make Tuff Paste

Mould with the hands a pound of fresh or good salt butter and lay it in cold water; then sift a pound of best white flour, rub lightly into it half the butter, mix it with cold spring water, roll it out, put on it (in pieces) half the remaining butter fold the paste, roll it again, and add the remainder of the butter Strew lightly upon it a little flour, flod it together, set it in a cold place, and when it is wanted for use, roll it out twice more,

N. B. In summer time the white of an egg beat up may be added with the water that mixes it.