Ingredients
- a stick of cinnamon
- 34 toxnitss
- 35 juice
Directions
Peel and cut some apples in quarters, take out the cores. Line a tart-pan with paste, and arrange your apples in the dish, cover them with sugar and grated lemon-peel; then cover the tart with paste, and bake it. When done, take it out, and glaze it ; open it, or rather raise the cover, and put in a little butter, some cream, or milk, and, with a spoon, stir it in to mix it well ; after that, cut the paste in pieces a
34 TOxniTss.
triangular shape^ and lay them on yonr tart. Serve hot.
TOUSTE BE 6B0SEILLES A L'ANGLAISE.
Take some green gooseberries; after picking and washing them^ line your tart-pan with paste. Put in your gooseberries, as many as the pan will hold, cover them with some sugar and some grated lemon-peel; cover your tart with paste, bake, and glaze it. Serve hot or cold.
Bed gooseberries are made in the same' way.
TOUBTE BE PODLES, A LA. BONNE FEMIIE.
Take some good baking pears, split them in two, take out the cores, and peel them. Put part of the peels into an earthen pot, then put in your pears, with a stick of cinnamon, some sugar, a glass of good red wine, with a little water; cover the pears with the remainder of the peels, and closely cover the pot, putting paste round the edges; let them stew slowly five or sis hours, with some hot cinders on the cover as well as a fire below. Line a tart-pan with paste, and put an edge round it; let it bake, and ice the border; take your pears, strain the
TOUBTES. 35
juice, arrange your pears in the tart, and pour your syrup, which should be a good red colour, over the pears. If the syrup is not thick enough, or too much, reduce it. Serve this tart hot or cold.