Polish Tartlets

Roll some good puff paste out thin, cut it into two and a half inch squares; brush each square over with the white of an egg, then fold down the corners so that they all meet in the middle of each piece of paste; slightly press the two pieces together, brush them over with the egg; sift over sugar; bake in a quick oven for a quarter of an hour; when they are done make a little hole in the middle and fill with jam or jelly.

Lemon Tarts

Mix well together the juice and grated rind of two lemons, two cups of sugar, two eggs, and the crumbs of sponge cake; beat it all together until smooth ; put into twelve patty pans lined with puff paste, and bake until the crust is done.