Cookery for every household

to prevent the paste rising. Cut the apricots in small pieces and stew them for a short time in some of their syrup. Then drain and mix them with the apricot jam, a few drops of vanilla, and, if liked, a little liqueur. Allow this fruit mixture to cool and put a little into each of the lined tins. Whip up the white of egg to a stiff froth, spread a little smoothly over each tartlet, and dredge well with icing sugar. Bake in a moderate oven. Serve hot or cold. Note. — Other kinds of fruit may be used in the same way. Time to cook, 20 to 30 minutes. Sufficient for 10 to 12 tartlets. Probable cost, Id. each. 1552. Apple Puffs 2 or 3 apples. Grated lemon rind. 2 table-sps. sugar. A small piece of butter. A little water. Rough-puff or flaky pastry. Peel and slice the apples thinly, put them into a lined saucepan with a little grated lemon rind and a small piece of butter, and stew them until reduced to a pulp, using a little water if necessary only. When ready, add the sugar and turn the mixture on to a plate to cool. It should be quite thick and like a marmalade. Then make some puffs with rough-puff or any other light pastry as directed in Recipe 1571, using the apple marmalade instead of the jam. Brush them over with white of egg, dredge with sugar and bake in a good oven until nicely browned. Time to bake, 15 minutes. Probable cost, Id. each. 1553. Apple Tartlets (Tartelettes aux Pommes) 1 lb. apples. I 1 lemon. 2 eggs. 2 oz. butter. J lb. sugar. I Tartlet cases. Pare, core, and slice the apples and cook them in a lined saucepan with the butter, sugar, and grated rind of the lemon. The pulp should be perfectly smooth and thick, and, if necessary, must be rubbed through a sieve. When ready, allow it to cool slightly and add the strained juice of the lemon, and the two eggs. Stir over the fire again until the eggs are cooked and the mixture thickens, then turn into a basin to cool. Fill up cooked tartlet cases (see p. 362) with this mixture, and serve them either hot or cold. Or, if liked, a meringue may be made with 2 whites of eggs and 2 table-spoonfuls of sugar, and a little piled on the top of each tartlet. They must then be dredged with sugar and put in a cool oven for a time, long enough to set the meringue and make it a light brown colour. They may be decorated with small pieces of preserved fruit. Note. — Any other kind of fruit pulp may be used in the same way. Sufficient for 10 to 12 tartlets. Probable cost. Id. each. 1554. Apricot Tartlets Short crust. 6 or 8 tinned apricots. 1 table-sp. apricot jam. (Tartelettes d’Abricots) 1 white of egg. A little icing sugar. A few drops of vanilla. Line from 10 to 12 small tartlet tins with some short crust rolled out very thinly, and prick them 1555. Banana Puffs Small bananas. Cake or biscuit crumbs. Lemon juice. Pastry. Raspberry jam.