Lawrence democrat. (Lawrenceburg, Tenn.) 1884-1925, 1894-11-02
DELICIOUS IARrs.
Recipes by which They May lie Made ID.
gestible as 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. II 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 i1
fresh water couple of hours be.
fore being required. Heap up pound
of flour on the pastry board, make
hole in the middle, put in 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
a 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 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 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 a 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 in
a saucepan over slow fire for ten
minutes, then remove and continue
beating; add a quarter pound of rice OF
potato flour and some grated lemon
rind pour the mixture into buttered
and Toured cake tin and bake in mod.
crate oven. AS soon as the top be-
comes firm and dry the tart is done
Take it out and spread over it 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 to dry.
Cherry Tart.-Stone the cherries an6
stew them with sugar and grated
lemon rind until the sugar become,
thick; put them away to cool. Take
some puff paste and line the cake ring
with it, place the cherries on it, lay or
strips of the paste crosswise, brush il
with egg, and bake in good oven.
Marien Tart-Take one-half pound
OF shelled sweet almonds, blanched
and cut up in small pieces; add one
half pound of caster sugar, one-hal
pound of fresh butter, one-half pound
of fine flour, and two eggs; work NJ
well together, line the ring, placing
paper round about three inches high
bake in moderate oven until ligh'
brown, then remove the paper and fl
the tart with stewed currants and rasp
berries. This tart will keep good fol-
ten days.-Chicago Times.