TARTS
Apple Tarts.
Stew and strain the apples, add cinnamon, rose-water, wine and sugar to your taste, lay in paste, royal, squeeze thereon orange juice---bake gently.
Cranberries.
Stewed, strained and sweetened, put into paste No. 9, and baked gently.
Marmalade, laid into paste No. 1, baked gently.
Apricots, must be neither pared, cut or stoned, but put in whole,
and sugar sifted over them, as above.
Orange or Lemon Tart.
Take 6 large lemons, rub them well in salt, put them into salt and water and let rest 2 days, change them daily in fresh water, 14 days, then cut slices and mince as fine as you can and boil them 2 or 3 hours till tender, then take 6 pippins, pare, quarter and core them, boil in 1 pint fair water till the pippins break, then put the half of the pippins, with all the liquor to the orange or lemon, and add one pound sugar, boil all together one quarter of an hour, put into a gallipot and squeeze thereto a fresh orange, one spoon of which, with a spoon of the pulp of the pippin, laid into a thin royal paste, laid into small shallow pans or saucers, brushed with melted butter, and some superfine sugar sifted thereon, with a gentle baking, will be very good.
N.B. pastry pans, or saucers, must be buttered lightly before the paste is laid on. If glass or China be used, have only a top crust, you can garnish with cut paste, like a lemon pudding or serve on paste No. 7.
Gooseberry Tart.
Lay clean berries and sift over them sugar, then berries and sugar 'till a deep dish be filled, cover with paste No. 9, and bake some what more than other tarts.
Grapes, must be cut in two and stoned and done like a Gooseberry.