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THE HOUSEHOLD, j

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THE HOUSEHOLD, j FANCY TARTS AND TARTLETS. [BY Ii GWENYNEN GWYN.ED-D."I The old-fashioned fruit tart-or, as our ancestresses would call it, fruit pie, such as cherry pie, apple pie, &c,is in these days quite out of fashion. It may occasionally appear at a family party, when with the addition of nice cream, Devonshire cream, or oustard, it is a dish by no means to be despised: but it is rarely, if ever, incladed in a menu at a formal dinner. Various kinds of small tarts are occasionally fdtnitted, daintily made and filled with various ingredients, and small tarts likewise prove very useful for filling dishes when a little mate-up is required at luncheons or suppers, or for* taking out for pie-nics or other out-door amusements when provisions are required to be portable. The ordinary jam tart and tartlets are always popular with young people, whether their elders approve of them or not, and, notwith- standing the constant outcry as to the un- wbolesomeness of pastry, boys and girls eat it with impunity, and it apparently does not do them any harm. Then, too, when pastry is being made, whether for tarts or meat pies, there is generally left over small pieces,' which, in economical house- holds, have to be utilised in some way. It is, therefore, well to consider a few ways of filling and ornamenting small tarts, so as to give variety. Sometimes the pastry cases are baked or partly baked before the contents are put in. If this is done, in order to prevent the pastry from puffing up or blistering, out some pieces of paper the size of the bottom of the tarts, as many as there are tarts butter them, and put the paper in the cases, the butter side downwards, and fill up with unoooked rice. When the pastry ;e done remove the rice and paper, and fill up the tarts as required. The rice need not be wasted, but will serve for the same purpose again, or is quite good to use in any other way. Whole apricots stewed in syrup, plums, greengages, cherries, &o., are very nice for filling up the cases whus prepared. Ordinary tartlets are madb of puff paste, in which, after properly shaping them, a small quantity of strawberry, raspberry, or any kind of preserve is placed in the centre. They are then strutig across with their lines of pastry and tbaked from six to ten minutes in a quiok oven. Perhaps, the most favourite fillings for fancy tarts are the different kinds of ttrftture which beat the name of cheesecakes, such as lemon cheese- calres, orange cheesecakes, and almond cheese cakes. For the latter, as the most uncommon, I subjoin an excellent recipe, together with some recipes for ornamental fancy tarts:— ALMOND CHEESECAKES. Four ounces of sweet almonds and$>z. of butter; blanch the almonds, and pound them very well in a mortar (put in a taaspoonful of brandy while they are being pounded); take 4oz. of loaf sugar, pounded and sifted through a hair sieve, and tha white of one egg beaten into froth. Mix them all well together with a spoon, and put in the almonds and sugar gradually. Having put the paste in the patties, twenty minutes will bake them, ana this quantity will be sufficient for eight smull cakes. COCOA-NUT TARTLETS Four ounces desiccated cocoanut,3oz butter, toz. caitor sugar; cream the butter, and mix all well together, beating all the time; beat the whites of two eggs to a froth, and add to the other ingre- dients. Fill the tartlets, and bake in a quiet oven. Before sending to table sprinkle over a little sugar and chopped cocoanut. HKHIKOTJR TARTLETS. Partly bake the pastry cases; have ready cut up in small pieces 2oz. of dried cherries, apricots, pine-apple, or other fruits; mix smoothly with a little apricot jam and a dash of lemon juice fill the tartlets then make a meringus icing of the whites of two fresh eggs beat up till quite stiff with two tables poonfuis of castor sugar, spread this on each tartlet and place in an oven moderately hot; bake till the icing becomes set and slightly tinged fawn colour. ALMON-P TARTLETS. Fill the pastry cases. previously partly baked, with raspberry jam, then place on each a high cover of the meringue icing. Blanch some almonds, and cut them in half tengthways, and strew and stick them thickty on the icing sprinkle with sugar, and place the tartlets in a slow oven till the icing is firm end the almonds a golden brown. CTEBAM lABTTETS. Bake some pastry cases; fill with apricot or strawberry preserve; whip up some rich cream with a little sugar till lbite stiff, and pile on the top of the pnSBTVfl. Dpnrvrata th -).:p- cmpped pistachio nuts, 01 dried cher- ries. Arrange neatly on a didh and liens. NEXT WEEK:— ON OMELETTES.

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