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Classic
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page 160
Rhubarb Tart.
Cut the stalks in lengths of four or five inches, and take off the thin skin. If
you have a hot hearth, lay them in a dish, and put over a thin syrup of sugar
and water, cover with another dish, and let it simmer very slowly an hour-or do
them in a block tin sauce-pan.
When cold, make into a tart, as codlin. When tender, the baking the crust will
be sufficient.
Raspberry Tart with Cream.
Roll out some thin puff-paste, and lay it in a pattypan of what size you choose;
put in raspberries; strew over them fine sugar; cover with a thin lid, and then
bake. Cut it open, and have ready the following mixture warm: half a pint of
cream, the yolks of two or three eggs well beaten, and a little sugar; and when
this is added to the tart, return it to the oven for five or six minutes.
Orange Tart.
Line a tart-pan with thin puff-paste: put into it orange marmalade that is made
with apple-jelly; lay bars of paste, or a croquant cover over, and bake in a
moderate oven.
Fried Patties.
Mince a bit of cold veal, and six oysters, mix with a few crumbs of bread, salt,
pepper, nutmeg, and a very small bit of lemon peel--add the liquor of the
oysters; warm all in a tosser, but don't boil; let it go cold; have ready a good
puff-paste, roll thin, and cut it in round or square bits; put some of the above
between two of them, twist the edges to keep in the gravy, and fry them of a
fine brown.
This is a very good thing; and baked, is a fashionable dish.
Wash all patties over with egg before baking.
Oyster Patties.
Put a fine puff-paste into small pattypans, and cover with paste, with a bit of
bread in each; and against they are baked have ready the following to fill with,
taking
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