The commercial article differs greatly in qual-
ity. The best is equal to the home-made article.
The cheapest is an uncertain mush, seasoned
with spices.
The best tart apples, good beef suet and meat
and a good quality of spices should be used.
peel), preparing it in the manner given in the
chapters on Preserved Fruits.
I give here a recipe for a large quantity of
mince meat, which may be reduced to one-half or
one-fourth for smaller quantities:
Take five pounds of lean beef, boil, and when
cold, chop fine;
Five pounds of suet clear of strings and
chopped fine;
Two bushels of apples, peeled, cored and
chopped fine;
Five pounds of seeded raisins.
Four pounds of orange peel.
Four pounds of citron peel cut up fine,
Ten pounds of currants.
Five pounds of Sultanas.
Mix these with twenty pounds of brown sugar.
One quart of brandy and
One quart of sherry.
Four gallons of cider,
One pound of mixed spices — mace, cloves, aut-
meg, ginger and cinnamon,
One ounce of salt.
One ounce of pepper✪ Mince Pie.
Put into a whiskey barrel, or in a couple of
very large jars and keep in a cold place.
When making pies add a little more liquor if
necessary.
172.— FRUIT TARTLETS.
All the fruit and cream fillings given in former
recipes may be used for tart fillings; also the fruit
jams and jellies.
Take tart paste or puff paste; roll out in a sheet
about one-eighth of an inch in thickness✪ Fruit Tartlets. 'With a
scalloped cutter cut out rounds a little large* than
the top of the tart tins; put in the greased tins;
press it well on the-sides with a piece of stifi paste;
put in the filling and bake.
A quicker way to line the tart molds is to sot the
greased tart forms on the table; roll out a sheet of
the paste and lay it over the tins. With a round
ball of paste press the other paste in the tins and
cut off the surplus paste, pressing through with
the hands. Set the forms on a pan, fill and bake.
The fruit tarts may be decorated with meringue
or whipped cream as fancy dictates.
173.— MAZARINE OR MASERENE TAR rS
NO. I.
Four ounces of almond paste, eight ounc>.s of
sugar, one ounce of flour, four eggs.
174,— MAZARINE TART NO. 2.
Four ounces of ground almonds, four ounces of
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 21
cake crumbs, ten ounces of sugar, two eggs, little half with apple marmalade and the remaining
milk, two drops of bitter almond extract, the space with the custard, then bake,
grated rind of one lemon. 182.— CHELSEA TARTS.
175.— MAZARINE TART NO. 3. RqH out pufE paste about one-quarter of an inch
Four ounces of almond paste, four ounces of thick; cut in rounds three inches in diameter;
sugar, two ounces of butter, three eggs, two ^^ash with water and place in the center of each
ounces of crumbs, the grated rind of one lemon, round some firm apple marmalade. Fold up the
a little milk. sides and pinch together in the shape of a three
176.— MAZARINE TART NO. 4. cornered hat; egg wash the sides and bake to a
Eight ounces of almond paste, eight ounces of nice color. When done, place a little bright
sugar, two ounces of butter, one ounce of flour, colored currant jelly on the marmalade and deco-
three yolks, three whole eggs; cinnamon and rate the sides with Royal icing,
lemon flavor. 183.— MACAROON TARTS.
Mix the ingredients into a soft paste, fill into the prepare a short paste as for No. 179. Roll out
patty tins lined with tart paste or puff paste, put j^ q^^J^gJ ^j ^^ j^^.^ t^ick and cut in scalloped
a cross of strips of the same paste on top, (or use ^^^^^^ ^^^ and one-half inches in diameter. Place
four split half almonds to form a cross). Bake in ^^^^ rounds on greased baking pans a little apart,
medium heat. Take a pastry bag and star tube, fill with a firm
Ice with a vanilla water icing when done. macaroon paste and make a border around the ✪ Mazarine Tart No. 1
Page 24 · 8 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
The commercial article differs greatly in qual-
ity. The best is equal to the home-made article.
The cheapest is an uncertain mush, seasoned
with spices.
The best tart apples, good beef suet and meat
and a good quality of spices should be used.
peel), preparing it in the manner given in the
chapters on Preserved Fruits.
I give here a recipe for a large quantity of
mince meat, which may be reduced to one-half or
one-fourth for smaller quantities:
Take five pounds of lean beef, boil, and when
cold, chop fine;
Five pounds of suet clear of strings and
chopped fine;
Two bushels of apples, peeled, cored and
chopped fine;
Five pounds of seeded raisins.
Four pounds of orange peel.
Four pounds of citron peel cut up fine,
Ten pounds of currants.
Five pounds of Sultanas.
Mix these with twenty pounds of brown sugar.
One quart of brandy and
One quart of sherry.
Four gallons of cider,
One pound of mixed spices — mace, cloves, aut-
meg, ginger and cinnamon,
One ounce of salt.
One ounce of pepper.
Put into a whiskey barrel, or in a couple of
very large jars and keep in a cold place.
When making pies add a little more liquor if
necessary.
172.— FRUIT TARTLETS.
All the fruit and cream fillings given in former
recipes may be used for tart fillings; also the fruit
jams and jellies.
Take tart paste or puff paste; roll out in a sheet
about one-eighth of an inch in thickness. 'With a
scalloped cutter cut out rounds a little large* than
the top of the tart tins; put in the greased tins;
press it well on the-sides with a piece of stifi paste;
put in the filling and bake.
A quicker way to line the tart molds is to sot the
greased tart forms on the table; roll out a sheet of
the paste and lay it over the tins. With a round
ball of paste press the other paste in the tins and
cut off the surplus paste, pressing through with
the hands. Set the forms on a pan, fill and bake.
The fruit tarts may be decorated with meringue
or whipped cream as fancy dictates.
173.— MAZARINE OR MASERENE TAR rS
NO. I.
Four ounces of almond paste, eight ounc>.s of
sugar, one ounce of flour, four eggs.
174,— MAZARINE TART NO. 2.
Four ounces of ground almonds, four ounces of
PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 21
cake crumbs, ten ounces of sugar, two eggs, little half with apple marmalade and the remaining
milk, two drops of bitter almond extract, the space with the custard, then bake,
grated rind of one lemon. 182.— CHELSEA TARTS.
175.— MAZARINE TART NO. 3. RqH out pufE paste about one-quarter of an inch
Four ounces of almond paste, four ounces of thick; cut in rounds three inches in diameter;
sugar, two ounces of butter, three eggs, two ^^ash with water and place in the center of each
ounces of crumbs, the grated rind of one lemon, round some firm apple marmalade. Fold up the
a little milk. sides and pinch together in the shape of a three
176.— MAZARINE TART NO. 4. cornered hat; egg wash the sides and bake to a
Eight ounces of almond paste, eight ounces of nice color. When done, place a little bright
sugar, two ounces of butter, one ounce of flour, colored currant jelly on the marmalade and deco-
three yolks, three whole eggs; cinnamon and rate the sides with Royal icing,
lemon flavor. 183.— MACAROON TARTS.
Mix the ingredients into a soft paste, fill into the prepare a short paste as for No. 179. Roll out
patty tins lined with tart paste or puff paste, put j^ q^^J^gJ ^j ^^ j^^.^ t^ick and cut in scalloped
a cross of strips of the same paste on top, (or use ^^^^^^ ^^^ and one-half inches in diameter. Place
four split half almonds to form a cross). Bake in ^^^^ rounds on greased baking pans a little apart,
medium heat. Take a pastry bag and star tube, fill with a firm
Ice with a vanilla water icing when done. macaroon paste and make a border around the