Cookery for every household

(1) Roll out the pastry rather thinly. Wet a flat dish or tin with cold water and leave it wet. Lay the pastry over this, press well into the shape of the dish, and trim round the edges with a knife. Roll out the trimmings of pastry, and cut a band long enough and wide enough to cover the rim of the dish. Wet the edges of the pastry lining the dish, lay this band round, make the two ends meet exactly and not overlap, and wet the join with cold water. Now mark round the rim with the back of a knife or snip it with a pair of scissors, and flute round the edges with a knife. Prick the pastry lining the bottom of the tart with a fork, lay over it a piece of slightly greased paper, and put in some crusts of bread, or a few haricot beans, to prevent its rising and losing shape in the baking. Bake the tart in a good oven until well cooked and nicely browned, then remove the bread or beans and, if necessary, return to the oven to dry and make crisp the bottom pastry. A few leaves or fancy shapes may be cut out of the trimmings of pastry and baked on a tin separately. These will be found useful for decoration. This pastry case will keep quite well for several days. But before it is used it may require to be warmed through in the oven to restore its original crispness. When wanted, cover the bottom of the pastry with some nice jam, and decorate it with some leaves or fancyshaped pieces of pastry. If wanted warm, return all to the oven for a few minutes. (2) Line the dish in the same way as above, trim round the edges, and prick the pastry lining the bottom of the dish with a fork. Then, before laying the band of pastry round the edges, put in the jam, being careful to keep it off the rim. Roll out the trimmings of pastry, and cut off some narrow strips about J inch wide. Twist these and lay them across the tart in a trelliswork pattern. Wet the edges with cold water, and lay a broader band of pastry round, decorating it as above. Bake as before. boiling water, let them boil 3 or 4 minutes, then strain. Put the gooseberries into a basin and add to them, while hot, the flour mixed smoothly with the butter, the sugar and wine. Add a very little spinach green to restore the colour, mix all lightly and stand until cold. Roll out some short crust (Recipe 1439) rather thinly and line a flat greased dish. Prick the pastry with a fork, and put in the prepared gooseberries. Cut some narrow strips of the pastry and lay them across the tart in a lattice-work pattern. Then wet the edges of the dish and put a band of pastry round. Mark or decorate this prettily, brush the pastry over with a little white of egg or water and sugar, and bake in a good oven. Serve hot or cold. Time to bake, about 1 hour. Probable cost. Is. 1531. Ground Rice Tart 2 oz. butter. 2 oz. castor sugar. 2 oz. ground rice. 1 egg. A little milk. Vanilla. £ tea-sp. baking powder. 2 table-sps. jam. Pastry. 1529. Apple Tart with Meringue (Tarte aux Pommos Meringu6e) Short Crust. Apple Mixture. 1 lb. butter. 1 lb. apples (weighed 6 oz. flour. after peeling). 2 oz. cornflour. The rind of I lemon. 1 oz. sugar. J lb. sugar. 1 yolk of egg. 2 or 3 table-sps. water. A squeeze of lemon 2 yolks of eggs. juice. Meringue. Cold water. 3 whites of eggs. 3 oz. castor sugar.