The new practical housekeeping

In either case they may be covered with a meringue when baked, and returned to oven and delicately browned. For Orange TartSj make as Lemon Butter using only third as much sugar and grated rind and juice of one large orange, instead of the lemons. Cook till like melted cheese, then take off fire and beat a minute or two with an egg-beater; or a mixed preparation is as follows: cup and a half sugar, grated rind and juice of two large oranges, juice of two lemons, two tablespoons butter, three yolks and one whole egg added last. Use as in either way in Lemon Tarts, or spread cold between layers of cake. In baking the tarts, it is sometimes necessary to cover with paper or place a pan above them on upper grate. Prune Tarts. — Scald prunes, remove stones, take out kernels and put latter into a little cranberry juice with the prunes and sugar ; simmer till tender, and when cold fill any shells. Raisin Tarts. — Heaping coffee-cup stoned and chopped raisins, two small cups powdered sugar, grated rind and juice of two lemons. Put all together in bowl and set m tea-kettle till sugar is dissolved; when cool fill Patty Shells. Raspberry Tarts.— Prepare Cut Shells, and glaze with sugar boiled till it threads, sprinkling pounded loaf sugar over so.Boil more sugar, adding very little water, and the sugar left from glaze until it almost candies, and mash and stir in about a third of the raspberries to be used ; skim, cook five or ten minutes, remove from fire and let svrup cool. Fill the shells with fresh raspberries, cover with the cool syrup and serve. Strawberry or Currant Tarts made same. Or when the shells are nearly or quite done take from oven and ice, returnins to oven a moment or two to set the icing before filling. Whipped cream may be served over fruit instead of syrup. Stratvberry Vol-au- Vent — Make a Vol-au-Vent case as illustrated in Tart Shells only not quite so large as one for Chicken or Oyster Fricassee. When nearly done, use Pastry Frosting as directed. When done, remove the interior, or soft crumb, and, at the moment of serving, fill it with strawberries, which should be nicely stemmed and sweetened. Place a few spoonfuls of whipped cream on the top and serve. Or the paste may be rolled to about one and a half inches thick, and cut out with a large fluted cutter; bake in quick oven^ and brush as above, or with Pastry Glaze. Always detacn the cover, made as directed in Tart Shells, as soon as baked, and when carefully removing the crumb, if the edges of Vol-au-Vent look thin in places, cover with small flakes from inside, put on with white of an egg. This precaution is necessary to prevent the fruit (or fricassee) from bursting the case. If stewed fruit is used, after cooking it, boil the syrup till quite thick and add to fruit ; fill the Vol-au-Vent with this, sprinkle over a little powdered sugar and return to oven to glaze, or use the hot salamander. Any fruit may be used. Cannelons^ — Roll Puff Paste very thin, and cut into pieces of egual size, about two inches wide and eight long ; place upon each piece a spoonful of jam, wet edges with white of egg, and fold paste 498 FASTBT.