Cassell's dictionary of cookery

ornament or a spoonful of whipped cream on the top, and they are ready for serving. Time to bake, about twelve minutes. Probable cost, Id. each. Tartlets, Orange. — Make some rich puff paste, with which line some mince-pie tins. Put some orange marmalade into each, and squeeze fresh Seville orange- juice over them. Bake for a quarter of an hour, and strew pounded sugar over. The tartlets are good hot or cold. Tartlets, Pastry Cream for Garnishing {see Pastry Cream). Tartlets, To Ornament. — The usual way of ornamenting tartlets is to lay upon them pastry leaves, flowers, or other devices. These may be made of the trimmings of the pastry, and should be baked separately in a slow oven. Sometimes a tea-spoonful of whipped cream is substituted for the pastry. Ornaments for tartlets are made also of almond pastry prepared as follows : — Pound and sift two ounces of loaf sugar, and mix with it two ounces of dried flour and an ounce of almonds pounded till smooth. Make this mixture into a stifP paste with the white of an egg well whisked with a table-spoonful of orange-flower water. Beat the paste, and roll it out as thin as possible. Stamp it into leaves, stars, flowers, half-crescents, or any other fancy shapes, and bake these in a slow oven tiU they. are firm without being coloured. When cold they are ready for use. These ornaments may be kept between sheets of -writing-paper in a tin box to be used when wanted. Tarts. — Recipes for the following tarts will be found under their respective headings : — Apple, Creamed Custard Apple Damson Apple, Economical Frexch Plum Apple, Open Fruit, Cream for Apple, Plain Fruit, Preserved Apple, Rich Gooseberry Apple, Young Jam Apricot, Green Jam, Open Black Currant Jelly Custard Cherry Lemon Chocolate Little Ladies' Cranberry Monitors' Cream Paste, Short, for Crust for Fruit Paste, Transparent, Currant and Rasp- Plum [for BERRY Raspberry Tarts, Icing for. — Beat the whites of two eggs to a froth, and when the tart is nearly done cover the crust by means of a paste-brush with some of the white, then sprinkle over it some finely-powdered loaf sugar. Wash the TAR (961 ) TEA Ijrush, and splash the sugar very gently with water until it is dissolved. Put the tart again into the oven for five minutes. Tarts, Paste for.— Take a pound and a haK of flour, a pound and a quarter of fresh butter, a largo pinch of salt, four yolks of eggs, and half a glassful of water. Mix this paste as lightly as possible without handling it too much ; spread it over the dresser with a rolling-pin, and then fold it in three, as you do puff paste ; roll it out, and fold it up again. Do this four times running : this is what is called four-turned. Use this paste either for tourte of entrees, for pies of meat or fruit, or when it mav be wanted. THE TEA PLAKT.