LEMON TARTS — Mix together thoroughy 1 pint sugar, 8 eggs, well beaten, 1 tablespoon butter, and 2 whole lemons grated✪ Lemon Tarts; set it on the stove, stir until it boils up, and put aside to cool. Fill into tart- lets at any time, as it will keep for weeks. PINEAPPLE TARTS — Cut as many heart-shaped pieces of puff paste as the pie is to be divided into; bake them in a tin in the oven until they are light and brown; line a pie^plate with nice pie^crust, or puff paste, and bake that. Take a grated pineapple✪ Pineapple Tarts, stew until tender in a very little water, then add ^ cup of sugar mixed with corn^starch, and stir until it is thick; then pour it into the baked bottom crust to cool. When cool and solid, brush over the top with the white of an egg, lay a heart of puff paste on each division of the tart, and it will adhere to it when dry. Arrowroot or crack- er=dust can be used instead of the corn=starch, in fruit pies or tarts if preferred. STRAWBERRY TART.— Sprinkle sugar over the berries and let them lie over night; before using, drain off the juice, and bake the fruit in one crust✪ Strawberry Tart, with strips of paste twisted and crossed over the tart in diamond shape; or puff paste may be baked in heart shape and laid on the tart after it is baked. The juice drawn from the berries can be boiled with added sugar, and the syrup bottled and sealed while hot, to be used in pud- ding sauces, or diluted with water for a summer beverage. Canned strawberries and other small fruits can be made into tarts in the same way by draining off the juice. SHORTCAKES 313 FLAUNS [Parisian Tarts). — Stew fresh fruit of any kind as for a comi^ote — that is, it should be somewhat sweeter than for fruit sauce, but not like preserves. Make a plain crust and line pie^plates, cover them thickly with the stewed fruit, and bake without an upper crust. Have some nice pufp paste, cut it with a heart-shaped cookey= cutter, and bake the hearts separately in a hot oven on baking4ins; when the jBauns are cold, and the paste cooled after baking, brush over the tops of the tarts with the beaten white of an egg; then place a heart of paste over each part of the tart to be cut for each person; the points or the hearts are to be turned toward the center of the tarts. SHORTCAKES. Make a soft dough as for baking powder biscuit (see " Baking Powder Biscuit"); take it on the molding=board and divide the dough into 2 parts, making it up lightly in round masses; do not mold or knead it, but flatten each x^iece of dough down into buttered jelly^cake tins, or any round pans; bake quickly and turn each one on a dinner plate; slice off the top of each one, butter each piece, spread with the prepared fruit✪ Shortcakes, place one^half on the other, and have fruit on top. This makes 2 cakes, which, cut in quarters, will serve 8 persons. For 1 cake use ^ cup milk for mixing, and other ingredi- ents in proportion. The fruit used should be prepared with sufficient sugar and ready at hand, so that there will be no delay when the cakes are taken from the oven. A little fine white cornmeal added to the flour in making short- cake is thought an improvement and much relished by some people.

AI-modernized reading of the original text

LEMON TARTS — Mix together thoroughly 1 pint sugar, 8 eggs, well beaten, 1 tablespoon butter, and 2 whole lemons grated; set it on the stove, stir until it boils up, and put aside to cool. Fill into tartlets at any time, as it will keep for weeks. PINEAPPLE TARTS — Cut as many heart-shaped pieces of puff paste as the pie is to be divided into; bake them in a tin in the oven until they are light and brown; line a pie-plate with nice pie-crust, or puff paste, and bake that. Take a grated pineapple, stew until tender in a very little water, then add ^ cup of sugar mixed with cornstarch, and stir until it is thick; then pour it into the baked bottom crust to cool. When cool and solid, brush over the top with the white of an egg, lay a heart of puff paste on each division of the tart, and it will adhere to it when dry. Arrowroot or cracker-dust can be used instead of the corn=starch, in fruit pies or tarts if preferred. STRAWBERRY TART.— Sprinkle sugar over the berries and let them lie over night; before using, drain off the juice, and bake the fruit in one crust, with strips of paste twisted and crossed over the tart in diamond shape; or puff paste may be baked in heart shape and laid on the tart after it is baked. The juice drawn from the berries can be boiled with added sugar, and the syrup bottled and sealed while hot, to be used in pudding sauces, or diluted with water for a summer beverage. Canned strawberries and other small fruits can be made into tarts in the same way by draining off the juice. SHORTCAKES 313 FLAUNS [Parisian Tarts). — Stew fresh fruit of any kind as for a compote — that is, it should be somewhat sweeter than for fruit sauce, but not like preserves. Make a plain crust and line pie^plates, cover them thickly with the stewed fruit, and bake without an upper crust. Have some nice pufp paste, cut it with a heart-shaped cookie- cutter, and bake the hearts separately in a hot oven on baking4ins; when the Flauns are cold, and the paste cooled after baking, brush over the tops of the tarts with the beaten white of an egg; then place a heart of paste over each part of the tart to be cut for each person; the points or the hearts are to be turned toward the center of the tarts. SHORTCAKES. Make a soft dough as for baking powder biscuit (see " Baking Powder Biscuit"); take it on the molding-board and divide the dough into 2 parts, making it up lightly in round masses; do not mold or knead it, but flatten each x^iece of dough down into buttered jelly-cake tins, or any round pans; bake quickly and turn each one on a dinner plate; slice off the top of each one, butter each piece, spread with the prepared fruit, place one-half on the other, and have fruit on top. This makes 2 cakes, which, cut in quarters, will serve 8 persons. For 1 cake use ^ cup milk for mixing, and other ingredients in proportion. The fruit used should be prepared with sufficient sugar and ready at hand, so that there will be no delay when the cakes are taken from the oven. A little fine white cornmeal added to the flour in making shortcake is thought an improvement and much relished by some people.

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Lemon TartsPineapple TartsStrawberry TartShortcakes

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