Cranberry Tart Pie

1 quart cranberries. 1 pint of water. 1 pound, or pint of sugar. Stew gently until soft. Mash. When cool put in a pie dish. Put a strip of paste (puff paste is very suitable) around the edge of the dish. Cover over with a crust, pressing it down around the edge. Or line a pie-plate with the paste and fill with the stewed fruit. Lay strips of the pie-crust across the top and bake. This amount will make two pies. Cranberries can be baked with two crusts if wished.

Strawberry Tart Pie

Arrange the berries in layers in a pie dish lined with paste. Fill very full as strawberries shrink very much in cooking. Sweeten well with white sugar. Cover with crossbars of pastry and bake.

[Almost any fruit pie can be made in tart form].

Tart Shells

These are a most convenient resource for the housekeeper in case of unexpected guests, as well as a pretty and ornamental dish for the table. The ends of paste left from pies may often be turned to good account in this manner. Line small tins or patty-pans with paste, pricking with a fork to prevent blistering. Bake and set away. Fill them as needed with jelly or preserved fruit. These shells may be glazed by brushing over with the yolk of an egg before putting in the oven. (See page 204).

Tart And Puff Paste

1 cupful butter. 1 tablespoonful white sugar. 1 white of egg.

3 tablespoonfuls water, flour to roll out.

Jelly Tarts

Roll a rich crust thin. Cut in any desired shape. Bake half the quantity plain, the other half with round or square openings. When used place the jelly on plain halt and gently press the open ones down to meet the lower. The jelly will fill the openings and look nice.

Chantilly Tarts

Cut puff paste with a biscuit cutter, ordinary size; with a smaller cutter remove the center. Use these as rings for the tarts. Roll together the dough and cut again with the larger cutter. Place the rings upon these. Use the tart glaze for ornamenting. Bake in a quick-oven and fill with strawberry preserves. Serve with whipped cream. Tart glaze (see page 204).

Lemon Tarts, Or Fanchonettes

1 cupful sugar.

1 cupful boiling water. 3 egg yolks.

Butter size of egg.

2 lemons, juice and grated rind.

1 tablespoonful corn-starch.

Let the water boil in a saucepan, dissolve the corn-starch in a little cold water and pour into the water. Stir till smooth and thick, add the sugar, butter and lemon.' Boil for a minute, stirring in the beaten yolks, and set aside to cool. Line small pattypans with nice pie-crust. Fill half full of the mixture and bake twenty minutes. Slip out of the pans and serve on a napkin, either cold or hot.

Orange Tarts

2 large oranges, juice of both, grated yellow rind of one. ¾ cupful sugar, ½ only if the oranges are very sweet. 1 tablespoonful butter. ½ lemon, juice only. 1 tablespoonful corn-starch. Beat all together well and bake in tart shells without cover.

Apple Tarts

Line patty-pans with nice crust. Put in each, chopped apple and a little white sugar; bake in a moderate oven and let cool. Whip a little cream very stiff, sweeten slightly and flavor with a drop or two of lemon or vanilla. Just before serving, cover the apple in each tart with the whipped cream. A drop of currant jelly on the top of each one adds to the effect.

Chocolate Tarts

1 quart milk. 1 cupful sugar.

14 tablespoonfuls bread-crumbs. 6 eggs.

12 tablespoonfuls grated chocolate. 1 table spoonful vanilla extract. Beat the sugar and eggs light. Scald the milk and pour hot over the bread and chocolate. Add the eggs and sugar. Put into tart shells and bake one-half hour in a moderate oven. When done sprinkle white sugar over the top.

Cream Tarts

Use very nice pastry for the tart shells or puffs. Serve perfectly cold with whipped cream. Heap them up well with the cream and set in a cool place.

Cream Puffs

1 cupful of hot water. ½ cupful butter. Boil together and while boiling stir in 1 cup of sifted flour dry. Take from the stove and stir to a thin paste, and after this cools stir in 3 eggs (unbeaten). Stir it five minutes. Drop in tablespoonfuls on a buttered tin and bake in a quick oven twenty-five minutes, opening the oven door no oftener than is absolutely necessary and being careful that they do not touch each other in the pan. This amount will make twelve puffs. Cream for Above:

1 cupful of milk. 1 cupful sugar. 1 egg.

3 tablespoonfuls flour. Vanilla to flavor. Stir the flour in a little of the milk. Boil the rest; turn this in and stir until the whole thickens. When both this and the puffs are cool open the puffs a little way with a sharp knife, and fill them with the cream. These never fail to puff. This cream may be filled into other tart shells and be found very nice.