The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1894-10-12
DELICIOUS TARTS.
Recipes oy Which They May Be Made Di.
gestible Well.

The child who has not eaten tarts
has lost half the pleasure of childhood,
but the child who has eaten tarts of the
doughty, leather-like variety, SO often
offered. has lost more. The best puff
paste for tarts is the sort known as
German. 1t is comparatively digestible
and altogether delicious.
To make this puff paste take three
quarters of pound of butter which
has been well washed and kneaded
with the hands and left to soak in
fresh water couple of hours be-
fore being required. Heap up pound
of flour on the pastry board, make
a hole in the middle, put in a bit
of the butter, an egg, pinch
of salt and liquor glass of brandy.
Knead all well together and mix
with sufficient cold water to make
paste stiff enough to roll
easily without sticking to the board.
Roll out. taking care always to use the
rolling pin from and not toward the
person employed. Squeeze the remain
ing butter well through a clean cloth,
clear of all water; then divide the
paste into four parts, roll out each part
to the thickness of one inch. always
Touring the board. Lay a portion of
the butter in small pieces on each roll
OF paste, knead well. roll out, continue
adding butter and kneading together.
Again divide in four portions and roll
out thin, spreading with butter; knead
together and roll out for the last time.
A cool place is absolutely necessary for
making puff paste, and the thinner the
paste is rolled out each time the better.
Open Apple Tart.-Make paste as
above described and line the hollow
sides of a cake ring; cut up apples
pared and cored) in fine slices and lay
them on the paste; sprinkle sugar and
cinnamon over the apples. and bake
the tart in good oven. When nearly
done beat UP aquarter OF a pint OF thick
cream with four eggs, two tablespoons
full of sugar, and teaspoonful of Gin
namon: put the mixture over the tart
and replace it in the oven till done
Biscuit Tart.-Beat up ten eggs
and quarter pound of caster sugar III
a saucepan over slow fire for ten
beating; add quarter pound OF rice or
potato -four and some grated lemon
rind: pour the mixture into a buttered
and Toured cake tin and bake in a mod
crate oven As soon as the top be-
comes firm and dry the tart is done.
Take il out and spread over il an icing
made of quarter pound of sugar. the
white Of an egg, and the juice of half a
lemon: beat up until thick and white,
put back in oven 20 dry.
Cherry Tart.-Stone the cherries and
stew them with sugar and grated
lemon rind until the sugar becomes
thick: put them away 70 cool. Take
some puff paste and line the cake ring
with il. place the cherries on il, lay on
strips of the paste crOsswise. brush IL
with egg. and bake in a good oven.
Marien Tart-Take one-half pound
of shelled sweet almonds, blanched-
and cut ND in small pieces; add one
half pound Of caster sugar, one-half
pound OF fresh butter, one-half pound
of fine -four and two eggs; work up
well together. line the ring. placing
paper round about three inches high;
bake in a moderate oven until light
brown. then remove the paper and i'll
the tart with steVed currants and rasp-
berries This tart viii keep good for
ten dayS-Chicago Times
Make jelly with geiatlne by the Or
rections that come with the package,
using a somewhat larger amount. &C
that the Jelly viii be quite stiff When
cool enough to begin 10 thicken, so that
the fruit viii stay where i j. put,
place LAYER Of thinly sliced pineapple
that has been living well-sprinkled with
sugar for two hours II a glass dish,
cover Il with the Jelly. and a. soon a. =
sets add more fruit and more jelly until
the dish i full >et Il upon Ice and
serve with whipped crssn--N. y