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

Ice chocolate and decorate with white or pink design. The colored sugars may also be used for dec oration. With a little ingenuity these suggestions may be multiplied many times by the skillful workman. 197.— STANDARD MIXTURE FOR CHEESE- CAKES. One pound of sugar, One pound of butter. One pint of milk. One pint of eggs. One and one-half pounds of dry crumbs, The grated rind of one lemon, A little ground mace. Rub the butter and sugar to a cream with the eggs, add flavor and milk, and mix in the crumbs. Keep this filling in the ice box and use as suggested above. Add nut or peel to the filling; or put some preserved fruit in the bottom of the tart and put on the filling; or bake and spread the fruit jam or jelly on when baked. For chocolate cheese tarts add powdered cocoa or chocolate and bake and ice as directed. 198.— GERMAN CRUMB TARTS. WILHELMINAS. These tarts are baked in small muffin rings, and make a very rich tart, if made with juicy fruit such as cherries, grapes and peaches. One pound eight ounces of cake crumbs, eighteen ounces of flour, twenty-seven ounces of butter, fifteen ounces of sugar, three eggs, one teaspoonful of ground cinnamon, a pinch of baking soda, the juice of one lemon. Rub the butter in the flour and crumbs and mix like a cookie mixture. Set on ice to harden before using. Grease the rings well and set on greased baking pan; fill the rings half full with the mixture, and press it up on the sides of the rings. Put in the center a few cherries or other juicy fruit with a pinch of sugar and bake. 199.— ALEXANDRAS. One pound of cake crumbs, eight ounces of ground almonds, two ounces of butter, six ounces of sugar, four eggs, pinch of baking powder, flavor vanilla. Mix same way as in No. 198. If the crumbs are very dry add some milk; put into the well greased rings, sprinkle a few shredded almonds on top and bake. 200.— BERLINS. One pound of 'crumbs, six ounces of chopped almonds, eight ounces of Sultana raisins, six ounces of sugar, three eggs, the grated rind of one lemon, little milk to mix. Make the mixture same as No. 198. Roll ont a thin bottom of Tart Paste No. 82. Put it on a greased baking pan, set the greased rings close together on the paste and press down. Fill in the mixture, put some sliced almonds on top and bake. Ice with vanilla icing when cold. 201— FRENCH CREAM TARTS. Roll out a thin sheet of Puff Paste No. 75 or No. 76. Cut out with a crimped cutter into two inch rounds; put on a wet baking sheet a little apart. Take some Cream Pufi Paste No. 102, and with bag and plain tube dress a ring on top of the cut out pieces, to leave an open space in the center. Bake the tarts thus made. When done ice the ring with vanilla icing, fill the center with pastry cream, sprinkle some browned almonds on top, or decorate with French fruit glace. 202.— VIENNA TARTLETS. Roll out a sheet from the German tart mixture No. 84 and cut out round pieces with a plain or crimped cutter; set on pans. Take Meringue Paste No. 93 or No. 94, put in dressing bag and make a high ring around the edge; sprinkle with chopped almonds, dust with sugar and bake in a slack oven. When done, fill the center with fruit jams or pastry cream and decorate to suit. 203.— VIENNA NUT TART. Eight ounces of ground nuts, eight ounces of sugar, eight ounces of butter, eight yolks of eggs, the grated rind of one lemon, the whites of the eggs beaten to a firm froth. Mix the ingredients together, adding the whites the last thing. Line the tart forms with paste No. 84, fill in the mixture and bake in a medium beat. 204.— LEMON TARTLETS.