(3330). Columbia Tartlets (Tartelettes A La Columbia)

Pound four ounces of almonds with five ounces of sugar, afterward adding a gill and a quarter of milk; grind the whole to obtain a fine paste, put it into a vessel, add four ounces of sifted flour and four very stiffly beaten egg-whites. Line some tartlet molds with parings of puff paste (No. 146); cover the bottoms with a little apple marmalade (No. 3674), fill with the preparation and strew sugar over the tops, bake in a medium oven.

(3331). Demonet Tartlets (Tartelettes A La Demonet)

Line a sufficient number of tartlet molds with puff paste parings (No. 146). Put in a saucepan four ounces of sugar, four ounces of butter and half a pint of water: set it on the fire and at the first boil add half a pound of flour; dry the preparation for one second, then remove from the fire and beat in seven or eight eggs singly and a little powdered vanilla and finely chopped citron. Cover the bottom of the tartlet molds with apricot marmalade (No. 3675) and fill them with the above paste pushed through a pocket; lay two small bands of paste on top, crossing them; in each triangle place a half cherry; bake in a medium oven.

(3332). Fanchonnette Tartlets Meringued (Tartelettes Fanchonnette Meringuees)

Lay in a vessel three ounces of sugar and one ounce of sifted flour; beat up with five egg-yolks, and dilute with five gills of milk, adding a little vanilla. Pour this into tartlet molds lined with puff paste parings (No. 146), and bake in a medium oven. After they are done cover the tops with a flat layer of meringue preparation (No. 140) and on this form a rosette or any other decoration with more meringue; sprinkle with sugar, and push in the oven for an instant to color. When cold garnish the inside of the decoration with currant jelly (No. 3670).

(3333). Herisson Tartlets (Tartelettes Herisson)

Line some oval tartlet molds with puff paste parings (No. 146); fill them with a fanchonnette preparation (No. 3332), flavored with kirsch, and bake in a medium oven; as soon as done let get cold, then put some Italian meringue (No. 140) on top in a dome form, sticking it all over with long thin strips of almonds, sprinkling chopped almonds over all; push into a slack oven to color the almonds lightly.

(3334). Peach Tartlets With Rice (Tartelettes De Peches Au Riz)

Prepare a fine foundation paste (No. 135); line some tartlet molds, cover the bottoms with a little apple marmalade (No. 3674). and fill the molds level to the top with rice with cream flavored with vanilla (No. 160), then bake them. As soon as done unmold and lay a compoted half peach on top (No. 3691), placing a circle of meringue points all around; bestrew with sugar, and push in a slack oven in order to color the meringue lightly, and afterward cover the peaches with a light syrup.

(3335). Pelerine Tartlets (Tartelettes Pelerines)

Butter some plain tartlet molds; line them with puff paste parings (No. 146). and fill with almond cream (No. 40), and pastry cream (No. 46), half of each; cover with a flat of the same paste; cook, unmold, turn them over, and spread with a thin layer of Conde preparation (No. 2); push into the oven, bake and serve.

(3336). Valencia Tartlets (Tartelettes De Valence)

Crush six ounces of almonds with six ounces of sugar and a few spoonfuls of orange flower water to make it into a paste; add to this two ounces of very finely cut-up orange peel, and five stiffly beaten egg-whites; with this preparation till some tartlet molds lined with puff paste parings (No. 146); dredge lightly with sugar, and bake in a medium oven. Unmold as soon as done, and when cold ice the tops with orange fondant (No. 58); decorate the surfaces with a rosette made of bits of orange peel, laying a preserved cherry in the center.

(3337). Variegated Fruit Tartlets (Tartelettes Aux Fruits Varies)

Have some molds lined with fine short paste (No. 135); prick and put into the bottom a layer of apple marmalade (No. 3674), and over some halved apricots or peaches or a round slice of pear or any other cooked fruit, drained and wiped dry. Bake the tartlets in a hot oven, and after removing, unmold and leave till cold. Then cover with a thin layer of of apricot marmalade (No, 3675) diluted with a little syrup.

(3338). Wells Of Love (Puits D'Amour)

Roll out some six-turn puff paste (No. 146) to the thickness of three-sixteenths of an inch; cut it out with a two-inch diameter channeled pastry cutter, and lay these rounds on a baking sheet, putting it aside in the ice-box for a few moments to set. Now egg over and mark a round in the center with a small plain cutter an inch in diameter, and bake in a hot oven. A moment before removing bestrew over with powdered sugar, and leave until this is entirely melted and glazed. Then empty them at once, and fill the hollow with currant jelly (No. 3670); strew a few chopped pistachios over, and place a fine preserved greengage (No. 3679) in the center.