The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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320                                PUFFS AND TARTS.
Sweeten the whole with sugar, put the batter into deep custard cups about 1-2 full, set them in an oven, and when the puffs rise to the top they are done.
Prune Tarts.—Scald the prunes and break the stones, put the kernels into some cranberry juice with the fruit and sugar, simmer the whole over a slow fire, and when cold make a tart of the sweet­meat.
Chocolate Tarts.—Rasp 4 ounces of chocolate and a slice of cinnamon; add them to fresh lemon peel grated; salt and sugar. Take 2 spoonfuls of flour and the yolks of 6 eggs well beaten and mixed with milk; put the whole in a stew pan and set it over the fire. When taken off put in lemon peel cut small and let it stand till cold. Beat up enough of the whites of eggs to cover it and put it into puff paste. When baked throw sifted sugar over it and glaze it with a salamander.
Almond Tarts.—Blanch some almonds, beat them fine in a mor­tar with a little white wine and some sugar in the proportion of one lb. to the same quantity of almonds ; add to these grated bread, nutmeg, cream and the juice of spinach for coloring. Bake it gently, and when done thicken it with candied orange or citron.
Transparknt Tarts.—Take 1 lb. of flour, beat up an egg till it is quite thin, then melt 3-4 lb. of clarified fresh butter to mix with the eggs, and as soon as it is cool pour the whole into the center of the flour and form the paste. Roll it thin, make up the tarts, and on setting them in the oven; wet them over with a little water and grate on them a small quantity of sugar.
Green Pea Tart.—Boil some young peas a short time, put to them a little salt with some sifted sugar, fresh butter and saffron ; cover them with a fine paste, bake the last gently and serve it with sifted sugar.
Raspberry Tart.—Roll out some thin paste and lay it in a dish or patty pan. Put in the raspberries, throw over them some fine su­gar, cover the the dish with a fine crust and bake. When done cut it open and put in warm 1-2 pint cream, the yolks of 2 or 3 eggs well beaten and a little sugar. Return to the oven for 5 or 6 minutes and serve up.
Cream Tarts —Put the paste as thin as a knife blade around the forms. For a dozen tablespoonfuls of flour, 1-4 lb. fine white sugar, 9 or jo eggs, put in a pan and stir it, 1 pint each of sweet and sour cream ; stir and mix thoroughly together and fill up the forms. Bake in a cool oven.
French Tart of Preserved Fruit.—Cover a flat dish or patty pan about 1-8 of inch thick. Roll out some more paste 1-2 an inch in thickness, cut it into strips, each 1 inch in width, wet the paste