Cookery for every household

First make the short crust with the ingredients given above, and according to directions given in Recipe 1439. Then make with them an open tart (see above) and bake it in a moderate oven until the pastry is brown and crisp. Meanwhile prepare the apple mixture. To Make the Mixture. — Peel the apples, and then weigh them. Slice them thinly, and put them into a stewpan with the sugar, lemon rind, and a very little water. Allow them to stew slowly until quite soft and pulpy, and rub them through a hair or wire sieve. Add to them the two yolks of .eggs, and put the mixture into the pastry case. Meringue. — Whip the whites of the eggs to a very stiff froth, sieve the sugar and add it to them ; pile this roughly on the top of the apple pulp and dredge a little sugar over. Return the tart to a slow oven to dry, and brown the meringue. About 15 minutes will be required. This tart may be served hot or cold. Time to bake, about 1 hour in all. Sufficient for 5 or 6 persons. Probable cost, Is. 2d. 1530. Open Gooseberry Tart (Tarte aux Groseilles) 1 lb. tender gooseberries 1 oz. butter. 4 to 6 oz. sugar. Green colouring. 1 glass white wine. Short crust. 1 dessert-sp. flour. Top and tail the gooseberries, and wash them thoroughly. Throw them into a saucepan of Make an open tart with some short crust or other suitable pastry as directed above, but do not bake it. To Prepare the Mixture. — Cream the butter in a basin until soft and light. Add the sugar and egg, and beat again for a few minutes. Sprinkle in the ground rice, and add enough milk to make the mixture of a consistency that will drop easily from the spoon. Add a few drops of vanilla or any other flavouring preferred, and stir in the baking powder, free from lumps, at the last. Now spread the pastry with some nice jam, and put this mixture on the top. Bake in a good oven until the pastry is brown and crisp, and the mixture firm to the touch. Sprinkle with sugar and serve hot or cold. Note. — The pastry lining the dish should be thin, or it will be inclined to be sodden. Time to bake, \ hour. Sufficient for 4 or 5 persons. Probable cost, Is. 1532. Lemon Tart (Tarte au Citron) Short crust or flaky pastry. 1 gill water. 1 oz. cornflour. 2 lemons. 2 eggs. A pinch of salt. 3 oz. sugar. Line a flat dish with pastry as directed for Open Tart, 1 (Recipe 1528), decorate the edges, and bake in the oven until brown and crisp. To Make the Mixture. — Break the cornflour smoothly with the water, put it into a saucepan with the grated rind and the strained juice of the two lemons, and stir over the fire until boiling. Cook for 10 minutes and remove the saucepan from the fire. When slightly cool, stir in 2 oz. of sugar and the yolks of eggs. Spread this mixture over the pastry when it is baked. Beat up the whites of the eggs to a stiff froth with a pinch of salt, add to them the remainder of the sugar, and pile this meringue on the top of the lemon mixture. Dredge with sugar and return the tart to the oven until brown and crisp. Time to bake, about | hour. Sufficient for 4 or 5 persons. Probable cost, 8d. 1533. Orange Tart Rough-puff or puff pastry. 2 large oranges. (Tarte a 1’ Orange) 2 or 3 eggs. 2 oz. butter. 2 oz. sugar. 2 oz. biscuit crumbs. Make an open tart with pastry as directed in Recipe 1528, and prick the pastry lining the dish.