TARTLETS, Polish.
Ingredients.—Puff-paste, the white of an egg, pounded sugar. Mode.—Roll some good puff-paste out thin, and cut it into 2½-inch squares; brush each square over with the white of an egg, then fold down the corners, so that they all meet in the middle of each piece of paste; slightly press the two pieces together, brush them over with the egg, sift over sugar, and bake in a nice quick oven for about ¼ hour. When they are done, make a little hole in the middle of the paste, and fill it up with apricot jam, marmalade, or red-currant jelly. Pile them high in the centre of a dish, on a napkin, and garnish with the same preserve the tartlets are filled with. Time.—¼ hour or 20 minutes. Average cost, with ½ lb. of puff-paste, 1s. Sufficient for 2 dishes of pastry. Seasonable at any time.
Note.—It should be borne in mind, that, for all dishes of small pastry, such as the preceding, trimmings of puff-paste, left from larger tarts, answer as well as making the paste expressly.