French dishes for American tables

553. Apricot Tart. Line a pie-dish with some pate brisee (Art. 285) rolled thin, sprinkle the bottom with powdered sugar, fill the dish with canned apricots, send it to a hot oven, and, when thoroughly done, sprinkle the top with powdered sugar, and serve. Proceed in the same manner for tart of peaches, and currants (to which add more sugar), and cherries (first removing the stones). 554. Gateau d'Artois. Peel a dozen apples, remove the core and pips, and stew them with a tablespoonful of water in a saucepan. When soft, add two ounces of sugar and a little cinnamon, and stew ten minutes longer. Take some puff paste (Art. 284), roll it out thin, divide it in two equal parts, spread your apples on one part, covering them with the other ; moisten the edges of your paste, which fasten together by pressing upon the top layer with the thumb. Then mark out lightly, with a knife, ten equal pieces, about four inches long and an inch and a half wide. Brush the top with beaten egg, and send to a hot oven until well colored and thoroughly done underneath. Cut the pieces through, which you have marked out, and serve. 555. Mince Pie. Chop very fine half a pound of beef suet, three quarters of a pound of cold beef, three apples which you have peeled, two ounces of citron, and a little lemon-peel ; add a pound of powdered sugar, half a pound of currants, the same of raisins, a teaspoonful of ginger, the same of nutmeg, half a pint of sherry, and a quarter of a pint of brandy. Mix all well together in a jar, which cover, and let it remain for eight days. Take some puff paste (Art. 284), roll it out thin, and with it line a flat pie-dish, into which place your mince meat, and cover with another layer of paste, which moisten and press all around the edge so as to fasten it securely. Brush the top with beaten egg, and send to a moderate oven for about forty minutes, and, if sufficiently done, serve very hot. 556. Pastries a la Conde. Put four ounces of almonds in boiling water, remove the skins, wash the almonds, dry them, and chop them fine. Mix with them thoroughly two ounces of powdered sugar and half the white of an egg ; roll out some puff paste (Art. 284) half an inch thick, five inches wide, and fourteen inches long. Spread the almonds entirely over your paste, sprinkle lightly with sugar, and cut the paste in ten equal strips across the length. Send them to rather a hot oven, and, when well colored, serve. 557. Gateau Fourre aux Amandes. Put four ounces of almonds in boiling water, and remove the skins. Pound the almonds to a paste, with which mix thoroughly four ounces of sugar, an ounce of butter, the yolks of two eggs, and half a sherry-glass of rum. Take half a pound of puff paste (Art. 284), roll it a quarter of an inch thick, and, with a sufficient quantity, line a shallow pie-dish. Moisten the edge of your paste, fill the pie-dish with your mixture of almonds, make a border with the rest of your paste around the edge of your dish, then, with the point of a knife, trace some fanciful design on the top, brush it over with beaten egg, send to a hot oven for about forty-five minutes, and, if well done underneath, sprinkle some powdered sugar on top, and, when melted, remove from the oven and serve. You may also serve this cold.