1108. Apricot Tarts.
—Prepare and proceed exactly the same as for peach tarts ([No. 1106]), using ten apricots instead of the peaches, and serving the same.
1109. Pear Tarts.
—to be prepared precisely the same as peach tarts ([No. 1106]), only substituting six sound, sliced pears for the peaches.
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.