NO. 145. STRAWBERRY TARTLETS.
FRUIT TARTLETS
Prepare tartlet shells as for frangipane tartlets. Half fill the shells with frangipane cream, cover each one with half a California canned peach or apricot, and decorate around the outside of the fruit with meringue pressed through a pastry-bag.
NO. 147. JALOUSIES.
JALOUSIES
Roll puff-paste trimmings into a sheet one eighth of an inch thick. Cut it into strips three inches wide. Lay half of the strips on a baking-sheet and spread them with a layer of well-seasoned and quite dry apple sauce. Cover them with the remaining strips, which have been slashed into triangular openings by being folded over and cut on the folded side an inch deep in diagonal lines. Egg the tops and bake in a hot oven. When done, sprinkle with sugar and return them to the oven for a minute to glaze. Cut the strips after they are baked into pieces three inches long.
CRANBERRY PIE
Add to half a cupful of hot water a cupful of sugar and a tablespoonful of cornstarch diluted with a little water. Stir until the water boils, then add half a cupful of molasses, half a tablespoonful of butter, a saltspoonful of salt, and a pint of chopped cranberries. Cook for a few minutes, then turn it into the pastry and bake with or without an upper crust.