[Modern cookery, in all its branches

Paste: flour, 1 lb.; butter, 10 oz. ; yolks of eggs, 2; little water. Marmalade : apples, 3 lbs. ; sugar, 14 oz. (more if needed) ; juice of lemon, 1 ; rinds of lemons, 2 ; butter, 3 oz. : baked, 1 hour TOURTE MERINGUEEj OR TART WITH ROYAL ICING. f Lay a band of fine paste round the rim of a tart-disli, fill it with any kind of fruit mixed with a moderate proportion of sugar, roll out the cover very evenly, moisten the edges of the paste, press them together carefully, and trim them off close to the dish ; spread equally over the top, to within rather more than an inch of the edge all round, the whites of three fresh eggs beaten to a quite solid froth and mixed quickly at the moment of using them with three tablespoonsful of dry sifted sugar. Put the tart into a moderately brisk oven, and when the crust has risen well and the icing is set, either lay a sheet of writing-paper lightly over it, or draw it to a part of the oven where it will not take too much colour. This is now a fashionable mode of icing tarts, and greatly improves their appearance. Bake half an hour. A GOOD APPLE TART. A pound and a quarter of apples weighed after they are pared and cored, will be sufficient for a small tart, and four ounces more for one of moderate size. Lay a border of English puff-paste, or of cream-crust round the dish, just dip the apples into water, arrange them very compactly in it, higher in the centre than at the sides, and strew amongst them from three to four ounces of pounded sugar, or more should they be very acid : the grated rind and the strained juice of half a lemon will much improve their flavour. Lay * Or, instead of these, fasten on it with a little white of egg, after it is taken from the oven, some reacly-baked leaves of almond-paste (see page 355), either plain or coloured. + The limits to which we are obliged to confine this volume, compel us to omit many receipts which we would gladly insert ; we have, therefore, rejected those which may be found in almost every English cookery hook, for such as are, we apprehend, less known to the reader : this will account for the small number of receipts for pies and fruit tarts to he found in the present chapter. [chap, xviii. on the cover rolled thin, and ice it or not at pleasure. Send the tart to a moderate oven for about half an hour. This may be converted into the old-fashioned creamed apple tart, by cutting out the cover while it is still quite hot, leaving only about an inch -wide border of paste round the edge, and pouring over the apples when they have become cold, from half to three-quarters of a pint of rich boiled custard The cover divided into triangular sippets, was formerly stuck round the inside of the tart, but ornamental leaves of pale puff-paste have a better effect. Well-drained whipped cream may be substituted for the custard, and be piled high, and lightly over the fruit TART OF VERY YOUNG GREEN APPLES. (GOOD.)