1728.—RED CURRANT AND RASPBERRY TART. (Fr.—Tourte aux Groseilles rouges.)
Ingredients.—1½ pints of red currants, ½ a pint of raspberries, 2 or 3 tablespoonfuls of moist sugar, short crust (No. 1667, or 1668).
Method.—Strip the currants from the stalks, put half of them into a pie-dish with an inverted cup in the midst, add the sugar and raspberries, then the remainder of the currants, piling them rather high in the centre. Cover with paste (see Apple Tart, brush lightly over with water, dredge well with castor sugar, and bake for about ¾ of an hour in a moderately hot oven.
Time.—About 1 hour. Average Cost, 1s. 2d., Sufficient for 6 or 7 persons.
Raspberries.—There are two sorts of raspberries, the red and the white. Both the scent and the flavour of this fruit are very refreshing, and the berry itself is exceedingly wholesome and invaluable to people of a nervous or bilious temperament. It is a delicate fruit, but well repays careful cultivation. Growers have succeeded in producing several fine varieties for cooking, jam making, and dessert. In Scotland it is found in large quantities growing wild, and is eagerly sought after in the woods by children. Its juice, which is rich and abundant, is extremely agreeable.
1729.—ST. CLOUD TARTLETS. (Fr.—Tartelettes à la St. Cloud.)
Ingredients.—Short paste (No. 1667), puff-paste or puff-paste trimmings, ½ a lb. of greengage jam, castor sugar, vanilla sugar, ½ a gill of cream, glacé cherries, angelica.
Method.—Line the patty-pans with short paste, brush the edges lightly over with beaten egg or water, and sprinkle with castor sugar. Fill them with jam, and bake in a moderately hot oven from 10 to 15 minutes. Roll the puff-paste out to about ⅛ of an inch or less in thickness, and stamp out some rings fully ½ an inch less in diameter than the tartlets. Brush them over with milk, turn the wet side on to the castor sugar, and place on the baking-sheet sugared side upwards. Bake in a quick oven; when cold, place the rings of paste on the tartlets, and fill the centre with cream, stiffly-whipped and sweetened with vanilla sugar. Place half a glacé cherry in the centre of each, and insert a few strips or leaves of angelica to complete the decoration.
Time.—About 1¼ hours. Average Cost, 1s. 4d. to is. 6d. Sufficient for 8 or 9 tartlets.
1730.—SAINT DENIS TARTLETS. (Fr.—Tartelettes à la Saint Denis.)
Ingredients.—Pastry (No. 1667), 2 ozs. of butter, 2 ozs. of castor sugar, 2 ozs. of ground almonds, 1 level tablespoonful of cornflour, 2 yolks of eggs, 1 white of egg, vanilla essence, raspberry jam.
Method.—Cream the butter and sugar together until thick and smooth,
