cover with a light paste. If they are dry, put in a little lemon juice, and a wine-glassful of white wine.
Green Codling Tart.
Make the pie as directed in the last receipt, and when it comes out of the oven, with a sharp knife cut round the crust, an inch from the edge, take it off, and pour over the apples, a plain or rich custard; have ready baked on a tin, some paste leaves, and stick round the tart; or else cut the top, you have taken off, into lozenges, or the best shape you can, and stick them round.
In the country, fresh cream ought to accompany fruit pies. Clouted cream is excellent with fruit pies.—Apples, gooseberries, and rhubarb stewed, with sugar enough to sweeten, are better for children, than cooked in paste.—Or: fruit thus prepared, may be spread on very thin paste, covered up in turn-overs, and baked on tins.
Cranberry Tart.
The cranberries should be stewed first, with brown sugar, and a very little water, then baked in open tarts, or in patty-pans lined, and covered with light puff paste.
Tarts of Preserved Fruits.
Cover patty-pans, or shallow tins or dishes with light puff paste, lay the preserve in them, cover with light bars of paste, or with paste stars, leaves, or flowers. For delicate preserves, the best way is to bake the paste, first, then put in the preserves, and ornament with leaves baked for the purpose, on tins.
Small Puffs.
Roll out light paste nearly ½ an inch thick, cut it in pieces of 5 inches wide, lay preserves on each, fold it over, wet the edges, and pinch them together, lay these on buttered paper, and bake them.—Or: cut the paste into squares, lozenges, and leaves, bake them on tins, and then lay different preserves on each one, and arrange them tastefully in a dish.
