Tart cases may be prepared the same as vol-au-vent cases, page 71, except that the paste should be rolled not more than half an inch thick when ready to be cut ; or, instead of cutting the border in the paste, as for vol-au-vents, a strip of paste one inch wide may be laid around the edge. The strips should be cut diagonally on the ends, and these edges mois- tened so they Avill stick together where joined. Lay the strip carefully around the slightly moistened border of the bottom piece, paint the top with egg, and bake in a hot oven for thirty minutes✪ Jam Tart. Remove carefully the top of the center, and take out any uncooked paste, return it to the oven to dry the inside. Before using, heat the tart again to make it crisp, and when cool spread the inside with a layer of any kind of jam or preserved fruit, put on the center piece, which was taken off to get out the uncooked paste, and cover the entire center with jam. Serve it on a lace paper. TARTLET SHELLS Use puff-paste trimmings. Roll the paste thin, shape it to the pans, being careful to press the paste as little as pos- sible. Trim the edges with a sharp knife. Put a piece of paper in the bottom of each one, and fill the tartlet cases with dried peas, beans, or rice, and bake in a hot oven ten to fifteen minutes✪ Tartlet Shells. When well browned, remove the filling, being particularly careful, if rice is used, that every grain is picked off the crusts. Return the shells to the oven for a minute to dry the insides. 158 LUNCHEONS These shells can be kept for some time, but should be freshened before using by being heated again. Fill them, just before serving, with any kind of jam or preserve, or with any freshly stewed fruits, or with creamed minced meat. STRAWBERRY TARTLETS Use tartlet shells made of any good pastry, puff-paste trim- mings preferred. Just before serving, freshen the shells by heating them, if they have been kept some time, and fill with stewed fresh strawberries. Serve the juice separately in a sauee-dish. To prepare the strawberries, put them in a saucepan and cover them with enough sugar to sweeten them✪ Strawberry Tartlets. Let them stand in a warm place until the juice moistens the sugar. Cook them slowly until the berries are softened, but not so long that they lose their shape. FRANGIPANE TARTLETS Line patty-pans with puff-paste rolled one quarter of an inch thick. Cut the paste an inch larger than the pans, and fit it as carefully as possible, pressing it lightlj' with the broad finger into the flutings. Prick the bottom crust and lay on it a slice of bread cut to the size of the bottom of the pan. This is to prevent the bottom crust from rising and to leave the sides to puff, as the light pastry is an important part of these tartlets. Bake in a hot oven about fifteen min- utes. When done remove any uncooked paste and fill with frangipane cream. Cover the whole top with meringue, piling it high in the center, and smooth it with a wet knife. Make a border one half an inch wide of chopped almonds✪ Frangipane Tartlets which have been blanched and browned. Place in the center a half cherrj' and two pieces of angelica to imitate a flower. NO. 14.5. sti:.iwbeki;y taetlets w X'>. Ii6. FK.iXGIPANK TAIiTLETfi. NO. 147. JALOUSIES. HOT DESSERTS — COLD DESSEETS— PIES— TAETS 159 FRANGIPANE CREAM i cupful of cream, 1 tablespoouful of flour, 4 tablespooufuls of powdered sugar, 1 tablespoouful of sherry, 1 tablespoouful of brandy, 1 teaspoonful of orange-flower water, 1 grated lemon rind, 1 tablespoouful of chopped citron, 4 egg yolks. Put the cream and flour in a small saucepan and stir until smooth, place on the fire a few minutes to cook the flour, stir- ring all the time. Kemove from the fire, and when it is a little cooled add all the other ingredients. Set the saucepan in a second saucepan containing hot water and cook, stirring all the time, until the mixture has become a thick cream.

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Tart cases may be prepared the same as vol-au-vent cases, page 71, except that the paste should be rolled not more than half an inch thick when ready to be cut ; or, instead of cutting the border in the paste, as for vol-au-vents, a strip of paste one inch wide may be laid around the edge. The strips should be cut diagonally on the ends, and these edges mois- tened so they Avill stick together where joined. Lay the strip carefully around the slightly moistened border of the bottom piece, paint the top with egg, and bake in a hot oven for thirty minutes. Remove carefully the top of the center, and take out any uncooked paste, return it to the oven to dry the inside. Before using, heat the tart again to make it crisp, and when cool spread the inside with a layer of any kind of jam or preserved fruit, put on the center piece, which was taken off to get out the uncooked paste, and cover the entire center with jam. Serve it on a lace paper. TARTLET SHELLS Use puff-paste trimmings. Roll the paste thin, shape it to the pans, being careful to press the paste as little as pos- sible. Trim the edges with a sharp knife. Put a piece of paper in the bottom of each one, and fill the tartlet cases with dried peas, beans, or rice, and bake in a hot oven ten to fifteen minutes. When well browned, remove the filling, being particularly careful, if rice is used, that every grain is picked off the crusts. Return the shells to the oven for a minute to dry the insides. 158 LUNCHEONS These shells can be kept for some time, but should be freshened before using by being heated again. Fill them, just before serving, with any kind of jam or preserve, or with any freshly stewed fruits, or with creamed minced meat. STRAWBERRY TARTLETS Use tartlet shells made of any good pastry, puff-paste trim- mings preferred. Just before serving, freshen the shells by heating them, if they have been kept some time, and fill with stewed fresh strawberries. Serve the juice separately in a sauee-dish. To prepare the strawberries, put them in a saucepan and cover them with enough sugar to sweeten them. Let them stand in a warm place until the juice moistens the sugar. Cook them slowly until the berries are softened, but not so long that they lose their shape. FRANGIPANE TARTLETS Line patty-pans with puff-paste rolled one quarter of an inch thick. Cut the paste an inch larger than the pans, and fit it as carefully as possible, pressing it lightlj' with the broad finger into the flutings. Prick the bottom crust and lay on it a slice of bread cut to the size of the bottom of the pan. This is to prevent the bottom crust from rising and to leave the sides to puff, as the light pastry is an important part of these tartlets. Bake in a hot oven about fifteen min- utes. When done remove any uncooked paste and fill with frangipane cream. Cover the whole top with meringue, piling it high in the center, and smooth it with a wet knife. Make a border one half an inch wide of chopped almonds which have been blanched and browned. Place in the center a half cherrj' and two pieces of angelica to imitate a flower. NO. 14.5. sti:.iwbeki;y taetlets w X'>. Ii6. FK.iXGIPANK TAIiTLETfi. NO. 147. JALOUSIES. HOT DESSERTS — COLD DESSEETS— PIES— TAETS 159 FRANGIPANE CREAM i cupful of cream, 1 tablespoouful of flour, 4 tablespooufuls of powdered sugar, 1 tablespoouful of sherry, 1 tablespoouful of brandy, 1 teaspoonful of orange-flower water, 1 grated lemon rind, 1 tablespoouful of chopped citron, 4 egg yolks. Put the cream and flour in a small saucepan and stir until smooth, place on the fire a few minutes to cook the flour, stir- ring all the time. Kemove from the fire, and when it is a little cooled add all the other ingredients. Set the saucepan in a second saucepan containing hot water and cook, stirring all the time, until the mixture has become a thick cream.

Luncheons