How To Make Mince-Pies With Eggs

Boil six eggs till they are hard, and chop them small, twelve golden pippins,pared and chopt small, a pound of raisins of the fun chopt small, a pound of currants well cleaned, a large spoonful of loaf sugar in powder, two ounces of candied orange-peel, cut fine; a quarter of an ounce of cloves and mace, a large nutmeg, all beaten fine; mix all together with a gill of brandy and a gill of sack; put the mixture into a dish, with a good crust; squeeze in a Seville orange, and pour in a glass of wine; lay on the lid, and bake it in a slack oven.

How To Make Apple, Pear, And Apricot-Tarts

Pare the apples and pears, cut them into quarters, and take out the cores; cut the quarters in two, and set them in a sauce-pan over the fire, with water just enough to cover them; let them simmer till the fruit is tender, and then add a good piece of lemon-peel: afterwards take patty-pans, buttered all over, and a thin crust laid on the inside, lay in a little sugar at the bottom, then the fruit, and afterwards a little sugar at the top, a tea-spoon ful of lemon juice, and three spoonfuls of the liquor they were boiled in; lay on the lid, and bake them in a slack oven. Put no lemon juice in apricot-tarts.

How To Make Cheery Rasberry, And Plum-Tarts

Butter the patty pans, and put a thin crust over them; then lay a little fine sugar at the bottom, the fruit upon that, and a little sugar on the top; lay on the lids, and bake them in a slack oven.

How To Make Tarts Of Preserved Fruit

Butter the patty pans, cover it with a thin crust, and lay in the fruit; then bake the tarts as light as possible; or make the second crust for tarts, with sugar, and roll it as thin as a half-penny; then butter the patty pans, and lay some over it : make the crust hollow to lay on the top. There must be an open part, to fee the fruit through. Then bake this crust in a slack oven, till it is crisp, but not to discolour it: when the crust is cold, take it out of the patty-pan, and fill it with what fruit you please; lay on the lid, and the tart is done.