|
Classic
Cook Books
< last page | next page >
page 289
fork before placing them in the oven. Bake from ten to fifteen minutes. Let the
paste cool a little; then fill it with preserve. By this manner, both the flavor
and color of the jam are preserved, which would be lost were it baked in the
oven on the paste; and, besides, so much jam is not required.
PATTIES, OR SHELLS FOR TARTS.
Roll out a nice puff-paste thin; cut out with a glass or cookey-cutter, and with
a wine-glass or smaller cutter, cut out the centre of two out of three; lay the
rings thus made on the third, and bake at once. May be used for veal or oyster
patties, or filled with jelly, jam or preserves, as tarts. Or shells may be made
by lining patty pans with paste. If the paste is light, the shells will be fine.
Filled with jelly and covered with meringue (tablespoonful of sugar to the white
of one egg), and browned in oven, they are very nice to serve for tea.
If the cutters are dipped in hot water, the edges of the tartlets will rise much
higher and smoother when baking.
TARTLETS.
Tartlets are nice made in this manner: Roll some good puff-paste out thin, and
cut it into two and a half inch squares; brush each square over with the white
of an egg, then fold down the corners, so that they all meet in the middle of
each piece of paste; slightly press the two pieces together, brush them over
with the egg, sift over sugar, and bake in a nice quick oven for about a quarter
of an hour. When they are done, make a little hole in the middle of the paste,
and fill it up with apricot jam, marmalade, or red-currant jelly. Pile them high
in the centre of a dish, on a napkin, and garnish with the same preserve the
tartlets are filled with.
TARTS.
Larger pans are required for tarts proper, the size of small, shallow pie-tins;
then after the paste is baked and cooled and filled with the jam or preserve, a
few stars or leaves are placed on top, or strips of paste, criss-crossed on the
top, all of which have been previously baked on a tin by themselves.
Dried fruit, stewed until thick, makes fine tart pies, also cranberries, stewed
and well sweetened.
GREEN APPLE PIE.
Peel, core and slice tart apples enough for a pie; sprinkle over about three
tablespoonfuls of sugar, a teaspoonful of cinnamon, a small level tablespoonful
of sifted flour, two tablespoonfuls of water, a few bits of butter; stir all
together
< last page | next page >
Classic
Cook Books
|
