Original White House Cookbook

. Tartlets are nice made in this manner: Koll some good puff paste out thin, and cut it into two and a half inch squares ; brush each square over with the white of an egg, then fold down the corners, so that they all meet in the middle of each piece of paste ; slightly press the two pieces together, brush them over with the egg, sift over sugar and bake in a nice quick oven for about a quarter of an hour. When they are done, make a little hole in the middle of the paste and fill it up with apricot jam, marmalade, or red-currant jelly. Pile them high in the centre of a dish on a napkin and garnish with the same preserve the tartlets are filled with. f PATTIES, OR SHELLS FOR TARTS. Roll out a nice puff paste thin ; cut out with a glass or cooky-cutter and with a wine-glass or smaller cutter, cut out the centre of two out of three ; lay the rings thus made on the third, and bake at once. May be used for veal or oyster patties, or filled with jelly, jam or preserves, as tarts. Or shells may be made by lining patty-pans with paste. If the paste is light, the shells will be fine. Filled with jelly and covered with meringue (tablespoonful of sugar to the white of one egg) and browned in oven, they are very nice to serve for tea. If the cutters are dipped in hot water, the edges of the tartlets will rise much higher and smoother when baking. TARTS. Larger pans are required for tarts proper, the size of small, shallow pie-tins ; then after the paste is baked and cooled and filled with the jam or preserve, a few stars or leaves are placed on the top, or strips of paste. criss-crossed on the top. all of which have been previously baked on a tin by themselves. Dried fruit, stewed until thick, makes fine tart pies, also cranberries stewed and well sweetened. GREEN APPLE PIE. Peel, core and slice tart apples enough for a pie ; sprinkle over about three tablespoonfuls of sugar, a teaspoonful of cinnamon, a small level tablespoonful of sifted flour, two tablespoonfuls of water, a few bits of butter, stir all together with a spoon ; put it into a pie-tin lined with pie paste ; cover with a top crust and bake about forty minutes. The result will be a delicious, juicy pie. Three cupfuls of milk, four eggs and one cupful of sugar, two cupfuls of thick stewed apples, strained through a colander. Beat the whites and yolks of the eggs lightly and mix the yolks well with the apples, flavoring with nutmeg. Then beat into this the milk and, lastly, the whites. Let the crust partly bake before turning in this filling. To be baked with only the one crust, like all custard pies. Select fair sweet apples, pare and grate them, and to every teacupful of the apple add two eggs well beaten, two tahlespoonfuls of fine sugar, one of melted butter, the grated rind and half the juice of one lemon, half a wine-glass of brandy and one teacupful of milk ; mix all well and pour into a deep plate lined with paste ; put a strip of the paste around the edge of the dish and bake thirty minutes. Lay a crust in your plates ; slice apples thin and half fill your plates ; pour over them a custard made of four eggs and one quart of milk, sweetened and seasoned to your taste.