Ingredients
- a teaspoonful of jam
- a teaspoonful of custard over
- 4 well-beaten eggs
- 1 white of egg to 1 oz
- 2 whites of eggs
- 2 table-spoonfuls of water
- two small dummies side by side on each piece of paste
- two little wells side by side in the paste
- one well
Directions
Tart 11 De Moi."
Line a tart-mould with a rim of light puff paste, then fill it with alternate layers of grated biscuit or macaroons, shred marrow or veal suet, and different kinds of sweetmeats until your dish is sufficiently filled. Then boil a quart pf new milk, a lump of butter, a table-spoonful of sugar, and a dessert-spoonful of rose water; thicken it with 4 well-beaten eggs, pour it into your pie-dish, and bake for an hour.
Fancy Custards.
Line a patty-pan with the cuttings of puff paste, or good short crust, place a teaspoonful of jam in them, and a teaspoonful of custard over it, bake in a good oven ; when cold, ice with water icing, or an icing made with 1 white of egg to 1 oz. sugar ; spread this over the top of the custard ; sift fine sugar over it, and put inside the oven for one minute to set.
Pastry Sandwiches.
These are cut from puff paste, in fingers about half an inch square and three inches long ; they are laid upon tins, with the cut sides forming the top and bottom ; the effect of this is that, instead of rising upwards when exposed to the heat of the oven, they spread out ilat upon the tin. When baked, spread them with apricot, greengage, or any kind of preserve ; place them in pairs, and then ice them with water ice, prepared thus : 2 whites of eggs, 2 table-spoonfuls of water, and enough icing-sugar to make it into a thick syrup. Cover the top of the sandwich with this, and put into the oven to set firm, but do not allow it to discolour.
Pair Pastry.
When cutting out puff paste, cut a certain portion into small oblong squares ; after washing as usual with egg, place two small dummies side by side on each piece of paste. Bake as usual ; remove the dummies ; this will leave two little wells side by side in the paste ; fill one well with cooked custard cream, and the other with strawberry jam. This will give a pretty pastry com- bining both strawberry and cream, to sell in the shop or restaurant at either id. or 2^., but if the latter, cut the paste a little thicker, and perhaps pipe a thin, neat ring of icing round each well.
Apricot Tartlets.
These are very stylish in appearance, while they eat as good as they look ; they are much simpler in preparation than the cherry tartlets. Prepare the cases as for the latter, and put a
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