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

Line the molds with Short Paste No. 82. Beat roons, six yolks, six ounces of sugar, one ounce of a half pint of whites of eggs into a meringue with butter, two ounces of candied orange peel chopped twelve ounces of sugar. Mix with six ounces of ""is. ground almonds, and one-quarter of an ounce of cinnamon. Fill into the molds, dust with granulated sugar and bake in a slack oven. 189.— GERMAN POPPY-SEED TARTS. Line the molds with Short Paste No. 82. Take four ounces of poppy seed, six ounces of sugar; pound and rub to a cream in a mortar with three eggs; add one pint of cream or rich milk. Fill into the tart forms, dust with sugar, and bake. 190.— METROPOLITAN TARTS. Line tart molds with pufi paste, fill with pastry cream. Take some soft macaroon paste, put into a bag, and cover the cream with the paste. Bake in medium heat; Bake till pink and sprinkle with cocoanut. 191.— FLORADORA TARTLETS. Line the tart shells with tart paste or pufi paste. Fill with mixture No. 157, and bake. Decorate with pink meringue, sprinkle with cocoanut, dust with sugar and put back in the oven for a minute to color. 192.— DARIOLES. MIRLITONS. FANCHONETTES. Are the French names for small cream and fruit tarts. The Darioles are similar to the Almontines, the only difference being that powdered macaroons are used in place of almonds. Mirlitons are made like a fruit custard pie — a little preserve in the bottom of the lined tins, filled up with custard and baked. Fanchonettes are pufi paste lined tarts filled with a rich almond pastry cream or custard, baked, cooled and decorated with a meringue or other icing, which may be made more elaborate by adding candied fruits. The fancy nut cream fillings, with and without chocolate, given in Nos. 111-117, make the best fillings for these tarts. FANCHONETTES A LA VANILLE. Fill with vanilla pastry cream. FANCHONETTES AU CHOCOLAT. Fill with chocolate cream. FANCHONETTES AUX AMANDES. Fill with almond cream. FANCHONETTES AUX FRUITS. Stir the cream and crushed macaroons well together, add the yolks, the melted butter and minced peel; fill into the tart molds lined with tart paste and bake in a medium heat to a nice color. Dust with sugar and serve plain or decorate with meringue. 194.— CHEESE TARTS. One pound of Cottage Cheese or cheese curd, eight ounces of sugar, four ounces of butter, six eggs, two ounces of chopped almonds, two ounces of chopped orange and citron peel, the grated rind of one lemon, a little ground mace. Rub the cheese through a sieve, add the yolks, sugar and other ingredients, melt the butter and add the whites of the eggs beaten stifi. Fill into pufi paste lined pans and bake. Sift some powdered sugar and cinnamon over the tarts when done. Some Sultana raisins and currants may bo added to this mixture. 195.— CHEESE CUSTARD TARTS. Take eight ounces of dry grated cheese, mix with eight eggs, six ounces of sugar, the grated rind of one lemon. Beat in gradually one quart of milk, fill into the lined tart molds and bake. Dust with sugar and cinnamon when done. 196.— ENGLISH CHEESE TARTS. Many of the English tart fillings are called cheese fillings, but are in fact custards mixed with cake crumbs and other ingredients, and nuts and flavors from which they take the name. No cheese is used in the tarts. In this manner a great variety of fruit, nut, chocolate, and other cream combinations are made to serve as tart fillings. From one standard filling, changing the flavors and other ingredients, a great many mixtures can be made. When the tarts are baked, they may be decorated in various ways. Use a pink water icing and sprinkle with cocoanut, decorate with royal icing, with a cornet and small star tube. Or dip the edge of the tarts in diluted jelly and sprinkle with cocoanut. Ice white and decorate with a star of angelica and candied cherries.