1113. Huckleberry 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 peel 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.