. The Century cook book : with a new supplement of one hundred receipts of especial excellence. TAKT EINGS AND CRITSTS. 1,2. Tart Eings. 3. Croat taked in ring No. 1. i. Crust filled with rice as prepared for baking. (See page 462.). TART PIES. 1. Pie filled with quarters of apples arranged in rows. 2. Pie filled with apricots cut in halves—a blanched almond in the center of each piece. (See page 462.) PIES AND PUFF-PASTE 463 thickened and clear; then pour it around the fruit, and letcool. It wiU not need to be put in the oven. When plums or cherries are used, remove the pits carefully,and pla
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. TAKT EINGS AND CRITSTS. 1,2. Tart Eings. 3. Croat taked in ring No. 1. i. Crust filled with rice as prepared for baking. (See page 462.). TART PIES. 1. Pie filled with quarters of apples arranged in rows. 2. Pie filled with apricots cut in halves—a blanched almond in the center of each piece. (See page 462.) PIES AND PUFF-PASTE 463 thickened and clear; then pour it around the fruit, and letcool. It wiU not need to be put in the oven. When plums or cherries are used, remove the pits carefully,and place the fruit close together, with the whole side up. Forapple tarts, cut the apples in even quarters or eighths; stew themin sweetened water, with a little lemon-juice added, until them overlapping in even rows or circles in the tart. To acupful of water in which the apples were stewed add a tea-spoonful of arrowroot, and cook until clear; pour it over theapples, sprinkle with sugar, nutmeg, and cinnamon. Withberries, the fruit may be stewed or not before being placed inthe tart; then strips of paste are laid across it, like lattice-work,and the paste brushed with egg. Bake long enough to cookthe fruit and the st
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