Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

177- — ALMOND TARTS. edge of each cake. Bake in a medium heat to a Prepare a soft paste with sufficient whites of nice color, and when baked fill the center with eggs same as for Macaroons, from twelve ounces fruit jam, jelly or pastry cream. of sugar, four ounces of almond paste, four ounces [illustration: CONDE TART] of cake crumbs. Fill into puff paste lined tartPrepare same as one-eighth of an inch forms, place a cross of strips on top of the filling diameter and in scallopped rounds. Wet the edge and bake in medium heat. of egg wash and press down the sides with a ^ ^^^^ 178. ALMONTINES. macaroon paste. Place the other rounds on top Line tins with puff paste, put a spoonful of ^f jhe almond paste and press down the sides orange or other fruit jam in the bottom. Make a with the back of a smaller cutter. Make a cross mixture like a cake batter of four ounces of butter, incision on top. Egg wash and bake to a nice color. four eggs, four ounces of flour, four ounces of _ . °,^ , , - . , , „ 185.— ST. HONORE CREAM TARTS, crushed almonds, eight ounces of sugar; flavor -' .^, .„ J . ... ,..., .„ n . Roll out puff paste to one-eighth of an inch with vanilla and mix with a little milk. Put on . , , thick. Cut out rounds three inches in diameter, place on wet baking pan and let rest for thirty „~"" ~ ° " " minutes in a cool place. Fill a pastry bag with a cross of paste and bake. T-. 4 -ii, _ • ■ t place on wet baking pan and let rest for thirty Decorate with meringue or ice same as for *^ . . 1 1 c- 1 ■ 179.— PEACH TARTS. Cream Puff Paste No. 102 and make a border of Make a short paste from one and one-quarter <i°'s around the edge of the cut-out rounds. Prick pounds of flour, three-quarters of a pound of ^^^ center all over with a fork. Wash the border butter and one ounce of sugar; rub flour and ^'"1 ^gg yolks and bake in a brisk oven. When butter together dry with the sugar; add three baked brush the border with vanilla icing while yolks and a little water. Take muffin rings, but- 5>°'- ^^'1 ^^^ center in pyramid form with ter them well and set on a greased pan. Line sweetened and flavored whipped cream, or pastry rings with the paste and finish the top like for cream. Sprinkle with blanched, shredded and custard pie; fill the center with the peeled fruit, browned almonds and serve, sprinkle with sugar and bake in a medium heat. 186. — ^WINE CREAM TARTLETS. 180.— SARATOGA TARTLETS. Prepare a wine cream filling same as No. 118 Line tart molds with puff paste, and fill with from one quart of white wine, twelve ounces of this custard: One pint of cream, three yolks, two sugar, twelve yolks, two ounces of cornstarch, whole eggs, the grated rind of one lemon, two one stick of cinnamon, the grated rind and juice ounces of crushed almonds, one drop of bitter of one lemon. Line molds with puff paste and almond extract, three ounces of sugar. bake before filling (see No. 133). Fill the baked Prepare same as for other custards and fill into shells with the cream, sift some powdered macathe lined molds; bake, and sift some powdered roons over and serve, sugar over when done. 187.— GERMAN CHEESE TARTS. 181.— PORTUGESE TARTS. Rub eight ounces of dry curd through a sieve, Prepare same as for Saratoga Tartlets. Fill add four yolks, four beaten whites, six ounces of sugar, a little cream, two ounces of melted but- Put some preserved fruit in the bottom, fill ter, *lie grated rind of one lemon, a little grated with pastry cream and bake to a nice color, nutmeg. Fill the mixture in pufi paste lined Decorate with a lattice of meringue, dust with molds, dust some cinnamon over and bake. When sugar and put back in the oven to color, done sift over some powdered sugar and serve. 193. — DARIOLES- 188.— CINNAMON TARTLETS. 0°e pint of cream, six ounces of stale maca-