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page 303
BERRY TARTS.
Line small pie-tins with pie-crust, and bake. Just before ready to use, fill the
tarts with strawberries, blackberries, raspberries, or whatever berries are in
season. Sprinkle over each tart a little sugar; after adding berries add also to
each tart a tablespoonful of sweet cream. They form a delicious addition to the
breakfast table.
CREAM STRAWBERRY TARTS.
After picking over the berries carefully, arrange them in layers in a deep
pie-tin lined with puff-paste, sprinkling sugar thickly between each layer; fill
the pie-tin pretty full, pouring in a quantity of the juice; cover with a thick
crust, with a slit in the top, and bake. When the pie is baked, pour into the
slit in the top of the pie the following cream mixture: Take a small cupful of
the cream from the top of the morning's milk, heat it until it comes to a boil,
then stir into it the whites of two eggs beaten light, also a tablespoonful of
white sugar and a teaspoonful of corn-starch wet in cold milk. Boil all together
a few moments until quite smooth; set it aside, and when cool, pour it into the
pie through the slit in the crust. Serve it cold with powdered sugar sifted over
it.
Raspberry, blackberry, and whortleberry may be made the same.
GREEN GOOSEBERRY TART.
Top and tail the gooseberries. Put into a porcelain kettle with enough water to
prevent burning, and stew slowly until they break. Take them off, sweeten well,
and set aside to cool. When cold pour into pastry shells, and bake with a top
crust of puff-paste. Brush all over with beaten egg while hot, set back in the
oven to glaze for three minutes. Eat cold.
--Common Sense in the Household.
COCOANUT TARTS.
Take three cocoanuts, the meats grated, the yolks of five eggs, half a cupful of
white sugar, season, a wine-glass of milk; put the butter in cold, and bake in a
nice puff-paste.
CHOCOLATE TARTS.
Four eggs, whites and yolks; one half cake of Baker's chocolate, grated; one
tablespoonful of corn-starch, dissolved in water; three tablespoonfuls of milk,
four of white sugar, two teaspoonfuls of vanilla, one saltspoonful of salt,
one-half teaspoonful of cinnamon, one teaspoonful of butter, melted; rub the
chocolate smooth in the milk, and heat to boiling over the fire, then stir in
the corn-starch. Stir five minutes until well thickened, remove from the fire,
and pour
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