No. 553. Almond Macaroon Tartlets

30 cts.

A : 6 tartlets, baked (see Puff Paste No. 541 (Puff Paste)) ;

B : \ of a Boiled Custard No. 585 (Boiled Custard)., using yolks only, and add 1 tbsp. corn-starch ;

C : 6 macaroons, pounded fine, 1 tsp. bitter almond extract ;

D : Meringue of whites of eggs, 2 tbsps. sugar, \ c . blanched almonds, chopped fine.

Add C to B, fill A, cover with D, brown in oven, and serve cold.

No. 554. Almond Meringue Tartlets

25 cts.

A : 6 tartlets baked (see Puff Paste No. 541 (Puff Paste)) ;

B : 3 egg-whites, beaten very stiff, 1/4 c. powdered sugar,

1 c. blanched and chopped almonds ;

C : \ c. cream, whipped stiff, sweetened, flavored and mixed with candied fruit.

Fill A with B, brown slightly, cool, and serve covered with C.

No. 555. Currant Cream Tartlets

15 cts.

A : 6 tartlets of Puff Paste No. 541 (Puff Paste), baked.

B : 1/2 of a Boiled Custard No. 585 (Boiled Custard), and 1 .tbsp. corn-starch,

1/2 tsp. bitter almond, 1 tsp. vanilla, \ c. currants and \ c.

whipped cream ;

C : Meringue from whites of eggs and 2 tbsps. sugar.

Fill A with B, cover with C, brown delicately.

No. 556. Peach or Apricot Tartlets

15 cts.

A : 6 tartlets of Puff Paste No. 541 (Puff Paste), baked ;

B : 3 large peaches cut in halves, remove pits, place a blanched almond in each half, or crack pit and use pounded kernels ;

C : 1 c. fruit-juice or water, 1 tsp. arrowroot, 3 tbsps.

sugar.

Put B in A, cook C 5 m., pour around fruit, and bake until fruit is tender.

No. 557. Pineapple Tartlets

20 cts.

A : 1 c grated pineapple, 1/4 c. sugar, 2 egg-yolks, grated rind and juice 1/2 a lemon and dash salt;

B : 6 patty-pans lined with Plain Paste No. 540 (Plain Paste) ;

C : Meringue of egg-whiles and 1 tbsp. sugar.

Fill 13 with A, bake, cover with C, and serve cold.