1118. Raspberry Tarts.
—Prepare and proceed precisely the same as for strawberry tarts ([No. 1117]), only substituting a pint of raspberries for the strawberries.
1119. Blackberry Tarts.
—Are to be prepared exactly the same as strawberry tarts ([No. 1117]), using one pint of the smallest sized blackberries instead of the strawberries, and serving the same.
1120. Apple Tarts.
—Take four ounces of pie-paste ([No. 1077]), and with it line six oval, channeled tart-molds, four inches long, three inches wide, and one deep. Have three ounces of apple marmalade, and divide it evenly at the bottom of the molds; then peel, core, and cut four sound, medium-sized apples into quarters, and put them in a saucepan, with a pint of cold water; place the lid on, and let cook on the hot stove for ten minutes; remove, and pour into a drainer; let drain thoroughly; then put to cool for thirty minutes. Cut the quartered apples each into three lengthwise slices; arrange them nicely over the marmalade, dredging equally over them two ounces of powdered sugar; lay them on a baking-sheet, and bake for twenty-five minutes in a moderate oven; leave to cool for twenty minutes; then spread evenly over them two ounces of apple jelly ([No. 1327]); dress them onto a dessert-dish with a folded napkin, and serve.
1121. Frangipani Tarts.
—Peel three ounces of shelled almonds, as for [No. 1207]; put them in a mortar, and pound them thoroughly with three ounces of powdered sugar, adding one whole raw egg. When a fine paste, mix in two ounces of melted fresh butter, half a spoonful of ground cinnamon, six drops of orange-flower water, one more egg, and half a gill of rum. Stir well together for ten minutes with the powder. Have ready six tart-molds, lined as for peach tarts ([No. 1106]); then fill them with the above preparation; lay them on a baking-sheet, put them in a moderate oven for thirty-five minutes; when done, put them to cool for twenty minutes; then glaze the surface with a glace à l’eau and rum ([No. 1197]). Dress on a hot dessert-dish, with a folded napkin, and send to the table.
1122. Baked Apple Dumplings.
—Sift one pound of flour on the table, make a hollow in the centre, laying in it half a pound of butter, mingling it slightly with the flour for five minutes; when done, make another hollow in the centre, pour into it half a pint of cold water and two ounces of powdered sugar. Mix all together gradually for five minutes longer; it will then be a firm dough. Roll it together with the hands, and put it in a cool place for five minutes. Peel and core six medium-sized pippin apples, sprinkle the table lightly with flour, lay the butter on it, roll it out twelve inches long by eight wide, and about the thickness of a silver dollar, then cut it into six equal-sized, square pieces. Arrange the apples upwards in the middle of each square piece; mix together two ounces of granulated sugar with one teaspoonful of ground cinnamon, and fill the cavities of the apples with this. Break one egg into a bowl, beat it well, adding two tablespoonfuls of cold milk, mix well, and with a pastry hair-brush moisten the edges of the pieces of dough, and fold them firmly so that the apples are entirely enclosed. Lay them on a baking-pan, and with the rest of the beaten egg brush over the surface and sides of the dumplings. Place them in a moderate oven for thirty minutes, and after they are a nice light golden color, remove, and dress them on a dessert-dish, leaving them to rest in the open oven for twenty minutes, then pour the following sauce over before serving: put into a saucepan one pint of water, six ounces of granulated sugar, one bay-leaf, six cloves, and an inch-long stick of cinnamon. Place the pan on the hot stove, and let boil for five minutes; dilute half an ounce of corn-starch in a bowl with half a gill of cold water, add it to the sauce, mix well, and let cook for two minutes longer, stirring briskly with a spatula. Remove from the fire, and immediately add half a pint of good claret; stir again, and when ready to serve, strain the sauce through a sieve over the dumplings. Hard sauce, as in the following number, may be substituted if desired, or both.