Scientific cooking with scientific methods

Roll puff paste quite thin, and shape either round or in lengths eight inches long and five inches wide. Place on a sheet and moisten the edges with cold water, and put on half-inch rim. Prick several times with fork, and bake a nice brown in hot oven. Remove, cool and spread with preserves or jam. Cover with meringue, sprinkle with blanched and shredded almond, and shake over all powdered sugar. Brown in slow oven. Tarts. Roll puff paste quite thin, and cut into rounds with fluted cutter, and with a smaller fluted cutter remove centers from half the first roundss. Brush edges of whole round and place on the rings, pressing lightly. Chill until very stiff and cold, and place in hot oven and bake for fifteen minutes. Cool and fill with jam or jelly, or cooked raisins. These are very nice. Peach Tarts with Brandy. Roll plain paste, and cut into rounds. Fit on rim one-half inch wide, and bake in hot oven. Place in center of each one-half of stewed and sweetened peach drained and cup turned up, and sprinkled with powdered sugar and one tablespoon brandy in each peach cup; light and send to table. This can be made from canned peaches, but flavor is better when fresh ones are used. Meringues. Eggs for meringues should be thoroughly chilled, and beaten with a wire egg-beater until stiff and dry. Sweetened and flavored and piled on pies, puddings, or any dessert you wish to use them on, they can be smooth and evenly spread, or the pastry bag and tube can be used. In any case a meringue wants to bake in slow oven that it may rise to its full height and wall cells in eggs harden slowly to keep their shape. If taken from the oven too soon, the eggs will liquify and meringue drop, and if cooked too long, it will become tough. PASTRY DESSERTS. 225 Meringue I. Whites 2 eggs. Vs teaspoon cream of tartar, or 2 tablespoons powdered % teaspoon lemon juice, sugar. 1/2 teaspoon vanilla. Beat whites stiff, add sugar gradually and continue beating, then add flavoring. If cream of tartar is used, add it to the eggs when they begin to foam. Meringue II. Whites 4 eggs. % cup sugar. 2 tablespoons lemon juice. Put whites of eggs and sugar in bowl, and beat mixture until stiff enough to hold its shape. Add lemon juice a drop at a time, and continue beating. It will occupy half an hour to beat it sufficiently stiff to hold its shape, but is a delicious meringue when well made and baked. — Miss Fanner. Meringue Kisses. Whites 4 eggs. 1^4 cups powdered sugar. 1 cup granulated sugar. 1 teaspoon vanilla. Beat whites until stiff, add gradually two-thirds of the sugar, and continue the beating until mixture will hold its shape. Add the remaining sugar and fold in lightly. Lastly, add the flavoring. Vanilla sugar is best to flavor with if you have it, as it will not evaporate with the heat of the oven. Shape with pastry bag or spoon on wet board covered with writing paper. Cook thirty minutes in very slow oven. Remove from paper with broad knife and put together in pairs, or, if intended to fill with whipped cream or ice-cream, remove the soft part with spoon and return to oven to dry. Nut Meringue.