Have ready six sponge cakes, tall and round,
like tarts, scoop out the centres, and roll the out-
sides in jam, then in chopped nuts. Fill with
a half a peach, preserved or stewed, free from juice,
on top of a layer of sweetened whipped cream✪ Italian Tarts.
Serve cold, for afternoon tea or dessert.
BAVARIAN TART OR PIE.
Make three thin layer cakes from a good recipe,
and put them together with a stiff filling of
whipped cream, sweetened and flavored with straw-
berry juice. Cover the top and sides with icing
of the same flavor, both pink and daintily made.
Serve, sliced, for dessert. Decorate the top with
candied cherries and leaves of citron✪ Bavarian Tart or Pie, cut thin, in
a wreath. This is a good and very pretty cake,
though called a tart.
VIENNA TARTS.
Mix 6 ounces of granulated sugar, 6 ounces of
flour, 6 eggs, and 6 ounces of fresh butter✪ Vienna Tarts. The
901
With a Saucepan over the Sea
butter must be melted, and added last. Beat
welly for at least lo minutes, before adding the
butter, then lo minutes more, and pour into a
tin, thinly ; bake it in a moderate oven until brown.
Cut with a sharp knife into strips, 2x4 inches,
spread with jam, and put together, covering the
tops with whipped cream and chopped nuts.
GOOSEBERRY TARTS. (England.)
Make as many shells of puff paste as required ;
bake them until light; when cold, fill them half-
way with gooseberries cooked to a puree, and
cover with whipped cream, sweetened✪ Gooseberry Tarts. Serve at
afternoon tea.
VIENNA TART.
Roll out some good puff paste, line a plate with
it, and bake it, then fill it with a rich custard,
flavored with lemon or vanilla; when firm, put
a circle of cooked peaches, halved, around the
edge, then one of green gages inside of that, and
fill the centre with cherries. Serve cold, in the
same dish, with whipped cream.
KING'S TART. (Germany.)
Mix one pinch each of cloves, cinnamon, and
mace with 4 ounces of chopped almonds, 2 ounces
of chopped peanuts, 2 ounces of citron, and 2
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ounces of stoned raisins, the rind and juice of a
lemon, and lyi ounces of bread-crumbs, wet with
milk. Beat in 6 eggs the whites and yolks whisked
separately, and 4 ounces of sugar✪ King's Tart. Pour into a
shallow dish, and bake in a moderate oven. Turn
out when cold, and serve with a sugar syrup fla-
vored with wine or cordiaL
ANGELICA AND APPLE TART. (France.)
Pare and core some fine apples, cook them with
water to cover, sugar, lemon juice to taste, and a
little nutmeg. When tender, pour off the syrup,
add as much angelica, candied or fresh, cut up as
apples, cook until thick, line a dish with puff paste,
bake it ten minutes, fill with the apples and the
angelica and syrup, cover with a meringue✪ Angelica and Apple Tart, as for
lemon pie, bake until brown. Serve cold.
W^ESTPHALIAN APPLE TART.
Pare and chop 15 apples, fry them in butter,
add 4 spoonfuls of apricot jam, and beat until
smooth. Then add }( pound of butter beaten
to a cream, yolks of 4 eggs, and j^ pound of bread-
crumbs, a spoonful of vanilla, and 6 ounces of
powdered sugar✪ Westphalian Apple Tart. Spread this over the top of the
apples, laid in a shell of paste, and bake 1 5 minutes
in a hot oven.
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GALETTB (eaten in France on Epiphany Day).
Rub together 6 ounces of butter and jj^ pound
of flour, beating well. Add a pinch of salt and
2 well-beaten eggs, knead it carefully and roll it
out into a large cake, ^ inch thick. Bake it in
a hot oven on a buttered tin. Beat together i
ounce melted butter, yolk of i egg, and yi pint
of cream, sugar to taste, and a spoonful of cordial,
lemon juice, or vanilla✪ Galette. Fill the cake with this,
roll up and glaze with sugar, sifted over the top.
Serve hot, cut in slices.
WAFERS FOR DESSERT. (Provincial France.) ✪ Wafers for Dessert
Page 67 · 11 recipe records on this page
Presented as published in 1902. 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
Have ready six sponge cakes, tall and round, like tarts, scoop out the centres, and roll the outsides in jam, then in chopped nuts. Fill with a half a peach, preserved or stewed, free from juice, on top of a layer of sweetened whipped cream. Serve cold, for afternoon tea or dessert.
BAVARIAN TART OR PIE.
Make three thin layer cakes from a good recipe, and put them together with a stiff filling of whipped cream, sweetened and flavored with strawberry juice. Cover the top and sides with icing of the same flavor, both pink and daintily made. Serve, sliced, for dessert. Decorate the top with candied cherries and leaves of citron, cut thin, in a wreath. This is a good and very pretty cake, though called a tart.
VIENNA TARTS.
Mix 6 ounces of granulated sugar, 6 ounces of flour, 6 eggs, and 6 ounces of fresh butter. The
With a Saucepan over the Sea
butter must be melted, and added last. Beat well for at least lo minutes, before adding the butter, then lo minutes more, and pour into a tin, thinly ; bake it in a moderate oven until brown. Cut with a sharp knife into strips, 2x4 inches, spread with jam, and put together, covering the tops with whipped cream and chopped nuts.
GOOSEBERRY TARTS. (England.)
Make as many shells of puff paste as required ; bake them until light; when cold, fill them halfway with gooseberries cooked to a puree, and cover with whipped cream, sweetened. Serve at afternoon tea.
VIENNA TART.
Roll out some good puff paste, line a plate with it, and bake it, then fill it with a rich custard, flavored with lemon or vanilla; when firm, put a circle of cooked peaches, halved, around the edge, then one of green gages inside of that, and fill the centre with cherries. Serve cold, in the same dish, with whipped cream.
KING'S TART. (Germany.)
Mix one pinch each of cloves, cinnamon, and mace with 4 ounces of chopped almonds, 2 ounces of chopped peanuts, 2 ounces of citron, and 2
With a Saucepan over the Sea
ounces of stoned raisins, the rind and juice of a lemon, and lyi ounces of bread-crumbs, wet with milk. Beat in 6 eggs the whites and yolks whisked separately, and 4 ounces of sugar. Pour into a shallow dish, and bake in a moderate oven. Turn out when cold, and serve with a sugar syrup flavored with wine or cordial
ANGELICA AND APPLE TART. (France.)
Pare and core some fine apples, cook them with water to cover, sugar, lemon juice to taste, and a little nutmeg. When tender, pour off the syrup, add as much angelica, candied or fresh, cut up as apples, cook until thick, line a dish with puff paste, bake it ten minutes, fill with the apples and the angelica and syrup, cover with a meringue, as for lemon pie, bake until brown. Serve cold.
WESTPHALIAN APPLE TART.
Pare and chop 15 apples, fry them in butter, add 4 spoonfuls of apricot jam, and beat until smooth. Then add }( pound of butter beaten to a cream, yolks of 4 eggs, and j^ pound of breadcrumbs, a spoonful of vanilla, and 6 ounces of powdered sugar. Spread this over the top of the apples, laid in a shell of paste, and bake 1 5 minutes
in a hot oven.
With a Saucepan over the Sea
GALETTB (eaten in France on Epiphany Day).
Rub together 6 ounces of butter and ½ pound of flour, beating well. Add a pinch of salt and 2 well-beaten eggs, knead it carefully and roll it out into a large cake, ^ inch thick. Bake it in a hot oven on a buttered tin. Beat together i ounce melted butter, yolk of i egg, and yi pint of cream, sugar to taste, and a spoonful of cordial, lemon juice, or vanilla. Fill the cake with this, roll up and glaze with sugar, sifted over the top. Serve hot, cut in slices.
WAFERS FOR DESSERT. (Provincial France.)
Records on this page
Italian TartsBavarian Tart or PieVienna TartsVienna TartGooseberry TartsKing's TartAngelica and Apple TartWestphalian Apple TartGaletteWondersWafers for Dessert