1 lb. flour
¹⁄₄ lb. sugar
6 yolks
Milk

Sift the flour and sugar together. Stir in the eggs with a knife. Make into a stiff paste with some milk (about 1 gill).

Open Tarts and Tartlets

PAGE
[Almond Tartlets—I.][129]
[ ” ” II.][129]
[Chocolate Cream Tartlets][130]
[Cream Tartlets][130]
[Cream and Fruit Tartlets][131]
[Fruit Tartlets][132]
[Lemon Cheesecakes][132]
[Mincemeat][133]
[Orange Tartlets][133]
[Strawberry Tartlets][134]

Almond Tartlets—I

¹⁄₄ lb. sweet almonds
5 ozs. powdered sugar
10 drops vanilla
6 whites of eggs
A few drops of lemon juice

Blanch and pound the almonds with the lemon juice. Add the sugar. Whip the whites to a stiff froth. Stir in the almonds, sugar and vanilla. Bake in a moderate oven in patty pans lined with puff pastry.

Almond Tartlets—II

5 ozs. potato flour
8 yolks
3 whites
2¹⁄₂ ozs. butter
2 lemons
2¹⁄₂ ozs. sweet almonds
¹⁄₄ oz. bitter almonds

Blanch and pound the almonds. Melt the butter. Grate the rind of the lemons. Beat the yolks. Mix all thoroughly together except the whites. Beat them to a froth, and stir them in last.