PLUM TART.
Ingredients.—½ lb. of good short crust, 1½ pint of plums, 1 lb. of moist sugar. Mode.—Line the edges of a deep tart-dish with crust; fill the dish with plums, and place a small cup or jar, upside down, in the midst of them. Put in the sugar, cover the pie with crust, ornament the edges, and bake in a good oven from ½ to ¾ hour. When puff-crust is preferred to short crust, use that made by the given recipe, and glaze the top by brushing it over with the white of an egg beaten to a stiff froth with a knife; sprinkle over a little sifted sugar, and put the pie in the oven to set the glaze. Time.—½ to ¾ hour. Average cost, 1s. Sufficient for 5 or 6 persons. Seasonable, with various kinds of plums, from the beginning of August to the beginning of October.
PLUM TART.