The table

1104. Cranberry Pie. — Put one quart of fresh cranberries in a saucepan with a gill of cold water and three ounces of powdered sugar ; place on a hot stove, stir lightly with the spatula, and let cook for fifteen minutes. Remove from the fire, and rub through a sieve into a vessel, then pour it into a lined pie-plate, the same as for mince pie (No. 1082). Place it in the oven, and let bake for twenty minutes, then take it out, and let cool thoroughly, and finish by decorating it exactly the same as for lemon cream pie, meringue (No. 1102); return it to the oven for ten minutes; then serve as for the lemon pie. 1105. Pie a la Martha Washington. — Peel four ounces of almonds ; put them in a mortar with two ounces of powdered sugar, then pound them thoroughly, adding gradually one raw egg. When well pounded, add two ounces more of powdered sugar, two ounces of melted fresh butter, half a gill of rum, half a saltspoonful of ground cinnamon, six drops of orange-flower water, and break in another whole egg. Pound the whole briskly for five minutes, then add two ounces of well-pounded macaroons (No. 1210), and mix again for two minutes more. Line a pieplate as for mince pie (No. 1082), pour all the preparation over, cover, and bake exactly the same as for the mince pie ; when arranged on a dessert-dish, decorate the top and sides artistically with two ounces of candied cherries, three ounces of pear, one of angelica, two of apricot, and two of pineapple, all the fruits being candied, then send to the table. 1106. Peach Tarts.— Take half a pound of feuilletage (No. 1076), roll it out twelve inches long by eight wide, then with a paste-cutter (No. 7) cut out six pieces, and arrange them neatly on six scalloped tart-molds, each three and a half inches wide. Take each separate mold in the hand, and with the thumb press the paste gently at the bottom and sides, so to give it the perfect shape of the mold, but avoid pressing the paste on the edge, so that in baking it will swell and raise beautifully. Divide three ounces of apple marmalade (No. 1332) into six equal parts, and fill the bottom of the tarts with it, then wipe six good-sized, solid, fine peaches, peel and cut them into six quartered pieces ; arrange them nicely over the marmalade in the tarts, then distribute two ounces of powdered sugar evenly over all ; lay them on a baking-sheet, put them in a moderate oven for twenty minutes, draw them to the door, and sprinkle the edges lightly with powdered sugar ; then leave them in the closed oven for two minutes to allow the sugar to melt thoroughly. Remove them from the fire, put to cool for twenty minutes, and then spread evenly over the peaches one and a half ounces of apple jelly (No. 1327). Dress the tarts on a dessert-dish with a folded napkin, and serve. 1107. Green-gage Tarts. — Procure twelve ripe green-gages, wipe well, cut them in quarters, remove the stones, and proceed to prepare them exactly the same as for the above peach tarts (No. 1106). 1108. Apricot Tarts. — Prepare and proceed exactly the same as for peach tarts (No 1106), using ten apricots instead of the peaches, and serving the same. 1109. Pear Tarts. — Are to be prepared precisely the same as peach tarts (No. 1106), only substituting six sound, sliced pears for the peaches.