1303. D'Artois Cake

Puff-paste or large D'Artois cakes, prepared as directed in the foregoing cases, may be garnished either with apple marmalade, mincemeat, or any kind of preserve; in this case, however, when the cake has been covered in with the puff-paste, previously to marking out the design on its surface, it must be egged over with a paste-brush ; when it has been baked of a bright-yellow color, shake some finely-sifted sugar over it, after which put it back again in the oven for a minute or two, and then pass the red-hot salamander over it to give it a bright glossy appearance. The same direction applies to the smaller D'Artois cakes.

1304. German Tourte Of Apricots

Cut a dozen ripe apricots into quarters, and put them into a small sugar-boiler or stewpan, with the kernels extracted from the stones, four ounces of pounded sugar, and a spoonful of water; stir this over the stove-fire until the fruit is dissolved into a jam, and then withdraw the stewpan from the fire.

Roll out some trimmings of puff-paste, or else about half a pound of short paste, to the diameter of about eight inches, place this on a circular baking-sheet, and with the forefinger and thumb of the right hand, twist the paste round the edges so as to raise it in imitation of cording; then cut up a dozen ripe apricots into quarters, and place these in close circular rows on the paste, shake some sifted sugar (mixed with some rind of lemon) over the apricots, and then bake the tourte (at moderate heat) ; when it is done, pour the marmalade of apricots over the others, shake some sifted sugar mixed with a tea-spoonful of cinnamon-powder over the surface, dish the tourte on a napkin, and serve it either hot or cold.

This kind of tourte may be made of every kind of fruit, the process in each case being similar to the above - consisting in baking one-half of the fruit on the paste, while the remainder is added after the tourte is baked, being first boiled down into a kind of jam for that purpose. In all cases, some cinnamon-sugar must be strewn over the surface.

1305. Parisian Turnover Of Apples

Peel about a dozen apples, cut them in quarters, and take out the cores; after which, put them into a stewpan with eight ounces of sugar, two ounces of butter, the rind of a lemon rubbed on a piece of sugar, and two table-spoonfuls of water; toss the apples over a slow fire until they are about half done, and then remove them from the fire. While the apples are being prepared, roll out a piece of short paste, in a circular form, the eighth part of an inch thick, and about the size of a dinner-plate; wet this round the edge, then fasten a rolled cord of paste, the thickness of a small finger, within an inch of the edge, and pile the prepared apples up in the centre in the form of a dome; then, spread some apricot marmalade over the surface, and cover the whole in with another circular piece of puff-paste ; press them together round the edges, wet the extremities, then, with the forefinger and thumb of the right hand, twist or fold the edges over in the form of a cord; let the turnover now be egged all over with a soft paste-brush dipped in some beaten white of egg, then strew some rough granite-sugar over' the entire surface, and bake it of a light color.

These turnovers may also be made with all kinds of plums; the only difference in their mode of preparation being, that they need not undergo any dressing previously to placing them in the paste, except that the stones should be removed : the plums, peaches, or apricots must be piled up in several rows forming a dome, with some pounded sugar between each layer, and some of the same kind of fruit the turnover is made of should be first boiled down to a jam, for the purpose of masking the fruit with, preparatory to its being covered in.