New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1910-05-27

-arts are cooked and cooled before they are
reouired for use, and just before serving
they are filed with fruit. cooked or uh-
cooked the larger fruits being cut IN dice
for tho nurpose. Finish with whipped
cream and have both fruit and shells very
cold
Dorhrs the most delicious of fresh fruit
80 Decides hong the most seasonabie at
tt,is time Is the kind that calls for fresh
e+ra v,herrjes sweetened and allowed 10
t,,,s in the sunshine fer fifteen or twenty
,,,ir,,tes IF the shells are of puff paste SO
,,rch the better When hard and colo
arrange them on a dessert platter FIJI
+,,or, with the strawberries, sprinkle lightly
1t a,,r,r If not quite sweet enough, and
,,,,,,art the ton Of each with rosette OF
,,,bipred cream that will almost cover the
ios This makes a novel form Of Chan
an, art In the ordinary chantiilE TART
-, ~ ,reserved fruit is used, instead OF
~. sim cooked berries, but 1t is not nearly
CO -ood a < the strawberry tarts'
~ varietv's sake. the whipped cream
49,, no frozen, or If preferred, ice cream
NAV be substituted for IT.
,,o,.opsbire cream. that famous accom-
..;r,,or+ NJ tarts and fruit. il, needless 10
- aauctous with tarts Of fresh berrles'
- r1o,,o,shire cream is out Of the ques-
49,, :, New York household, as 1t mas
- made from new milk, still warm
- .bo COW An excellent substitute u
.,,.o,,arod as follows: Put fresh bottled mix
- an earthen bowl and let IL stand until
=, raa~,,, waiter rises. Put the cream
49, howl or pitcher, set in water ana
-,,a.s ON the stove where it will graduahy
Los+ +o almost the boiling point Inc
oro.r, should not boil, but should sradu-
ou,. tbicken until the boiling point Is al
,.et reached The water the pltcher
.tar,5x IN NAV boil slowly, When the
.r.ar, has grown thick remove II ana put
= ,c.r the ice to become very cold Iheh
skim and serve
or,,. annie marrnalade and fresh
,.a1,harries together In a tart is foreign
id.a and one highly recommended. Line
els, tart moulds with fine pastry. DIVIDE
.,,opr them eight ounces Of apple marina
Ia. Lot them bake for twenty minutes.
thcr xprfnkle with powdered sugar. Let
chem, cook for two minutes more and then
Lat ther, cool for twenty minutes. Remove
bslf the marmalade and divide pint OF
,or,- rine sweetened berries among the
+a-ts Weigh one ounce and half OF
annie ieIlv and decorate the top of each
+ar. with IT, Serve Immediately without
further cooking A strawberry pie may be
made in the same way
other fruits besides the strawberry may
ha used uncooked in tarts. Fresh raspberry
+ar+s and Devonshire cream are a delight.
asnaoiaIlv when the berries are those just
,icl,ad from the bushes and not the kind
sold in dusty city markets Peaches and
anr,cots in their season are also delicious.
~ tho cook doesn't care how much trouble
OH takes with her fresh fruit after
scrinkIiug them with sugar. glaze them
9th a salamander. II a salamander is not
~ hand and one lives in a New York
home supplied with a gas range. the tsrts
rrsv he pIaced In the broiling compart
roart of the range 10 become coated with
delicate brown Cool before serving.
For a macedoine tart Filippini gives the
following: Have ready six tartlet shells Of
nuff paste. Cut into small pieces one apple
and one orange. both peeled and seeded
six STRAWBERRIES, twelve stewed cherries
two p,ums and one peach Add three table
spoonfuIs of currant jelly one tablespoon
full of mara schinc and two tablespoonful
Of fine sugar Mix We'll with 2 wooden
spoon for two minutes then pile the MKT
ur. into the shells and serve without cook
Ing