[Modern cookery, in all its branches

Take very young apples from the tree before the cores are formed, clear off the buds and stalks, wash them well, and fill a tart-dish with them after having rolled them in plenty of sugar, or strew layers of sugar between them ; add a very small quantity of water and bake the tart rather slowly, that the fruit may be tender quite through. It will resemble a green apricot-tart if carefully made. We give this receipt from recollection, having had the dish served often formerly, and having found it very good. BARBERRY TART. Barberries, with half their weight of fine brown sugar, when they are thoroughly ripe, and with two ounces more when they are not quite so, make an admirable tart. For one of moderate size, put into a dish bordered with paste three quarters of a pound of barberries stripped from their stalks, and six ounces of sugar in alternate layers; pour over them three tablespoonsful of wrater, put on the cover, and bake the tart for half an hour. Another way of making it is, to line a shallow tin pan with very thin crust, to mix the fruit and sugar well together with a spoon before they are laid in, and to put bars of paste across instead of a cover ; or it may be baked without either * THE lady’s TOURTE, AND CHRISTMAS TOURTE A LA CHATELAINE. To make this Tourte , which, w7hen filled, is of pretty appearance, tvro paste- cutters are requisite, one the size, or nearly so, of the inside of the dish in wrhich the entremets is to be served, the other not * Tlie French make tlieir fruit-tarts generally thus, in large shallow pans. Plums, split and stoned (or if of small kinds, left entire), cherries and currants freed from the stalks, and various other fruits, all rolled in plenty of sugar, are baked in the uncovered crust ; ( r this is baked by itself, and then filled afterwards with fruit previously stewed tender. CftAl*. XVlII.j more than an inch in diameter, and both of them fluted, as will be seen by the engraving. To make the paste for it, throw a small half saltspoonful of Lady’s Tourte. salt jnto a p0uri<l 0f the finest flour, and break lightly into it four ounces of fresh butter, which should be firm. Make these up smoothly with cold milk or water, of which nearly a quarter of a pint will be sufficient, unless the butter should be very hard, when a spoonful or two more must be added. Roll the paste out as lightly as possible twice or thrice if needful, to blend the butter thoroughly with it, and each time either fold it in three by wrapping the ends over each other, or fold it over and over like a roll pudding. An additional ounce, or even two, of butter can be used for it when very rich pastry is liked, but the tourte will not then retain its form so well. Roll it out evenly to something more than three-quarters of an inch in thickness, and press the large cutter firmly through it ; draw away the superfluous paste, and lay the tourte on a lightly floured baking- tin. Roll the remainder of the paste until it is less than a quarter of an inch thick, and stamp out with the smaller cutter— of which the edge should be dipped into hot water, or slightly encrusted with flour— as many rounds as will form the border of the tourte.