Almond Tartlets

Line a sufficient number of tartlet-moulds with paste, cut the paste on the rims of the moulds, then mask the bottom with a thin layer of marmalade. Pound some blanched almonds dried in the oven, mixing by degrees the same amount of sugar, a little orange or lemon zest, and the yolk of half a dozen eggs. Fill the tartlets, sprinkle them over with fine sugar, and bake in a slack oven for twenty-five or thirty minutes.

Cherry Tartlets

Line six or eight scalloped tart-moulds with one-half pound of puff-paste, press down the bottom and the sides to get the impression of the moulds, mask them with three ounces of apple marmalade spread equally over this, throw in one pound of stoned cherries, sprinkle them with powdered loaf-sugar, and bake in a medium oven for twenty minutes. Sprinkle more powdered sugar on the edges and melt or glaze it in the oven for two minutes; then remove the tartlets and let them get cool. Turn them out of the moulds, cover with a thin coating of apple-jelly, and serve on a dish with an ornamental dish-paper or a folded napkin.

Fancy Tartlets

Remove the peels and cores from half a dozen large cooking-apples, cut them into slices, put them in a stewpan with six tablespoonfuls of crushed loaf-sugar, half a stick of cinnamon, three or four cloves, a thin slice of lemon-peel and a little water. Stew the apples over a gentle fire until they are tender. When cooked, pass them through a fine wire-sieve. Beat three fresh eggs well, mix with them four crushed stale sponge cakes, two tablespoonfuls of sugar and three ounces of warmed butter and beat the mixture well. Butter and line some pattypans with a rich tart paste, half fill each one with the apple-paste, spread the cake mixture on the top and bake the tarts in a moderate oven until they are nicely browned. When cooked, remove them from their tins, arrange them on a dish over which has been spread a folded napkin or piece of ornamental dish-paper, and serve.

Gooseberry Tartlets

Take the required quantity of green gooseberries, put them in a saucepan of boiling water and let them bubble for two or three minutes; then put them in a basin, sprinkle sugar over and let them cool. Rub three-quarters of a pound of butter in with one pound of flour, put in two tablespoonfuls of sugar and one pinch of salt; beat together the yolks of three eggs and a little water, and with them mix the flour to a smooth paste. Take about fifteen tartlet-moulds, butter and line them with the paste. Take the gooseberries out with a skimmer and put some in the center of each tart. Reduce the liquor from the gooseberries in a saucepan with a little syrup until quite thick. When cold, pour a little over each tart, and serve with a little whipped cream on top.

Orange Tartlets

Remove the rinds from one dozen sweet oranges, quarter them and take out the core; boil for about three minutes in a small quantity of sugar and water, and put on a sieve to drain. Boil the juice that runs from them, and the liquor that they were boiled in to a syrup. Have ready some shells of pastry baked in patty-pans. Put the oranges in the hot syrup for a few minutes, but do not let them boil, lay them in the shells of crust, and just before serving pour the syrup over.