New Year Tartlets. Time—1 hour.
Enough rough puff pastry to line twelve patty-pans, 3 tablespoonfuls jam, 2 eggs, weight of 1 egg in butter, sugar and flour, ½ teaspoonful baking-powder, few drops flavouring.
Icing.—½ lb. loaf sugar, 1 gill water, few drops rose-water.
Line the patty-pans with pastry, put into each a little jam without stones; cream the butter and sugar together, add the eggs, then the flour, baking-powder and flavouring, beat for 10 minutes. Place a layer of this mixture over the jam, bake in a hot oven from 15 to 20 minutes. Boil the loaf sugar with the water for 10 minutes, add the rose-water, turn into a basin, and when cool stir the syrup round and round until it looks milky white. Spread it over the top of the tartlets, smooth it flat with a knife dipped in hot water, then put the tartlets in a cool oven for a few minutes for the icing to harden.