1110* Plum Tarts. — Have twelve good, ripe plums✪ Plum Tarts; wipe and quar-
ter them; remove the stones, and prepare them exactly the same as for
peach tarts (No. 1106).
1111. Cherry Tarts.— Have a pound of picked and stoned cherries✪ Cherry Tarts;
divide them evenly into six tarts, prepared as for peach tarts (No. 1106),
and finishing them the same.
1112. Rhubarb Tarts. — Take six medium-sized rhubarb stalks, pare
off the green parts, and peel them well. Then cut them into small pieces
half an inch long; put them into a saucepan, on a very slow fire; cover,
and let cook slowly for fifteen minutes; then remove, and add three ounces
of powdered sugar✪ Rhubarb Tarts; mix well for one minute, then transfer to another
vessel, and set aside in a cool place for at least an hour and a half. Divide
the rhubarb into six tarts, as for peach tarts (No. 1106); finish, and serve
exactly the same.
1113. Huckeberry Tarts. — Put in a vessel one pint of well-picked and
cleaned, sound huckleberries; mix in two ounces of powdered sugar✪ Huckleberry Tarts, and
with it fill evenly six tarts; cook and serve the same as for peach tarts
(No. 1106).
1114. Gooseberry and Currant Tarts. — Are to be prepared precisely
the same as for the above (No. 1113); using either one pint of gooseberries
or currants✪ Gooseberry and Currant Tarts instead of the huckleberries.
1115. Pineapple Tarts. — Choose a small, sound pineapple, cut it
in two, roll a towel round one-half and lay it in the ice-box for further
use. Pare and peal neatly the other half; then cut it into small and very
thin slices; lay them in a vessel with two ounces of powdered sugar✪ Pineapple Tarts, mix-
ing lightly for one minute. Arrange the slices carefully over the marma-
lade in the six tarts, prepared as for peach tarts (No. 1106); then finish,
and serve exactly the same.
1116. Cranberry Tarts. — Have six tart-molds lined as for peach tarts
(No. 1106); divide into them twelve ounces of cranberry sauce✪ Cranberry Tarts (No. 1329),
then cook, and serve the same.
1117. Strawberry Tarts. — Line six tart-molds as for peach tarts (No.
1106), divide into them evenly eight ounces of apple marmalade (No.
1332); lay them on a baking-sheet, and put them in a moderate oven for
twenty minutes; remove them to the door; sprinkling the edges liberally
with powdered sugar, return them to the oven, and close the door for
two minutes, so that the sugar melts thoroughly; lift them out, put them
to cool for twenty minutes, then take out half the marmalade. Pick and
wash neatly a pint of ripe and sound strawberries ; put them in a vessel with
two ounces of powdered sugar; mix well for one minute, then divide them
equally into the six tarts; spread over one and a half ounces of apple jelly✪ Strawberry Tarts
(No. 1327); dress them on a dessert-dish with a folded napkin, and serve.
1118. Raspberry Tarts. — Prepare and proceed precisely the same as
ior strawberry tarts (No. 1117), only substituting a pint of raspberries✪ Raspberry Tarts for
the strawberries.
D ESSER TS.
325
1119. Blackberry Tarts.— Are to be prepared exactly the same as
strawberry tarts (No. 1117), using one pint of the smallest sized black-
berries instead of the strawberries, and serving the same.
The table
1889Page 266 · 9 recipe records on this page
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1110. Plum Tarts. — Have twelve good, ripe plums; wipe and quarter them; remove the stones, and prepare them exactly the same as for peach tarts (No. 1106).
1111. Cherry Tarts.— Have a pound of picked and stoned cherries; divide them evenly into six tarts, prepared as for peach tarts (No. 1106), and finishing them the same.
1112. Rhubarb Tarts. — Take six medium-sized rhubarb stalks, pare off the green parts, and peel them well. Then cut them into small pieces half an inch long; put them into a saucepan, on a very slow fire; cover, and let cook slowly for fifteen minutes; then remove, and add three ounces of powdered sugar; mix well for one minute, then transfer to another vessel, and set aside in a cool place for at least an hour and a half. Divide the rhubarb into six tarts, as for peach tarts (No. 1106); finish, and serve exactly the same.
1113. Huckeberry Tarts. — Put in a vessel one pint of well-picked and cleaned, sound huckleberries; mix in two ounces of powdered sugar, and with it fill evenly six tarts; cook and serve the same as for peach tarts (No. 1106).
1114. Gooseberry and Currant Tarts. — Are to be prepared precisely the same as for the above (No. 1113); using either one pint of gooseberries or currants instead of the huckleberries.
1115. Pineapple Tarts. — Choose a small, sound pineapple, cut it in two, roll a towel round one-half and lay it in the ice-box for further use. Pare and peal neatly the other half; then cut it into small and very thin slices; lay them in a vessel with two ounces of powdered sugar, mixing lightly for one minute. Arrange the slices carefully over the marmalade in the six tarts, prepared as for peach tarts (No. 1106); then finish, and serve exactly the same.
1116. Cranberry Tarts. — Have six tart-molds lined as for peach tarts (No. 1106); divide into them twelve ounces of cranberry sauce (No. 1329), then cook, and serve the same.
1117. Strawberry Tarts. — Line six tart-molds as for peach tarts (No. 1106), divide into them evenly eight ounces of apple marmalade (No. 1332); lay them on a baking-sheet, and put them in a moderate oven for twenty minutes; remove them to the door; sprinkling the edges liberally with powdered sugar, return them to the oven, and close the door for two minutes, so that the sugar melts thoroughly; lift them out, put them to cool for twenty minutes, then take out half the marmalade. Pick and wash neatly a pint of ripe and sound strawberries ; put them in a vessel with two ounces of powdered sugar; mix well for one minute, then divide them equally into the six tarts; spread over one and a half ounces of apple jelly (No. 1327); dress them on a dessert-dish with a folded napkin, and serve.
1118. Raspberry Tarts. — Prepare and proceed precisely the same as for strawberry tarts (No. 1117), only substituting a pint of raspberries for the strawberries.
1119. Blackberry Tarts.— Are to be prepared exactly the same as strawberry tarts (No. 1117), using one pint of the smallest sized blackberries instead of the strawberries, and serving the same.
Records on this page
Plum TartsCherry TartsRhubarb TartsHuckleberry TartsGooseberry and Currant TartsPineapple TartsCranberry TartsStrawberry TartsRaspberry Tarts