Cassell's dictionary of cookery

! salamander glaze the tart of a bright colour. ! You must prepare all kinds of fruit in the .same j way: use sometimes the paste for tarts, but I in that case no strips are absolutely necessary. — Ude. Tart, My Lady's. — Make a little pastry with six ounces of flour, a pinch of salt, three ounces of fresh butter, and as much cold water j or milk as will make a smooth firm paste. Roll it out lightly two or three times, and the last time roll it to the thickness of a little less than an inch. Stamp it out with a fluted cutter the I size of the dish in which it is to be served, and j lay it on a floured baking-tin. RoU the trimmings of the pastry to the thickness of a quarter of an inch, and stamp this out in rounds ! the size of the flutings of the larger cutter. Moisten the edges slightly, lay the rounds upon the border of the tart, and press them upon the inner side, so that the outer edge may have a flaky appearance. Lastly make a circular incision a quarter of an inch deep almost close to the border, and bake the tart in a moderate oven. When it is done enough take out the part which has been marked with a sharp knife, carefully scrape away the soft crummy centre, and fill the tart with good jam of any kind, or with oysters or lobsters prepared as for a vol-au-vent. Put the tart into the oven again for a minute, and serve it hot or cold. It may be ornamented according to fancy. If filled with sweetmeat, a few blanched and sliced almonds may be strewn over it, or the rounds of the border may be glazed with beaten egg. At Christmas-time the tart may be filled with hot mincemeat instead of jam. Time to bake, twenty-five to thirty minutes. Probable cost, exclusive of the interior, 6d. Sufiicient for five or six persons. Tart with Sugar Icing.— The appearance of tarts made in the ordinary way, and with all kinds of fruit, is very much improved by icing them. In order to do this proceed as follows : — Line the edges of the dish with good crust, fill it with fniit and a little sugar, lay on the cover, press down the edges, and trim them neatly. Whisk the whites of three eggs to a solid froth, and at the last moment stir three table-spoonfuls of finely-sifted and perfectly dry sugar briskly into them. Spread the icing equally over the top, leaving about an inch all round imtouched, and put the tart into a well-heated oven. Bake it until the pastry is nicelj' risen and the icing is set then lay a sheet of writing-paper over it to keep it from acquiring too much colour. Time to bake, half an hour for a moderate-sized tart. Tartar Mustard. — Put a table-spoonful of the best Durham mustard into a cup with a pinch of salt and a pinch of cayenne, and rub it down to a smooth paste, using horseradish vinegar instead of water. Be careful to mix no more than will be required for one TAR ( 960 ) TAR day's use, as the preparation is better when freshly made.