. The Century cook book : with a new supplement of one hundred receipts of especial excellence. n several places with a over it a thin paper, and fill the tart with rice, dried peas,beans, cornmeal, or any dry material convenient. Brush theedge with egg, and bake it in a moderate oven. When doneremove the rice, or other filling, and the paper. Brush the bot-tom with white of egg. This will insure a dry under apricots or peaches are to be used, peel and cut them inhalves, lay them evenly over the tart with the center side up. Place the half of a blanched almond in each one to
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. n several places with a over it a thin paper, and fill the tart with rice, dried peas,beans, cornmeal, or any dry material convenient. Brush theedge with egg, and bake it in a moderate oven. When doneremove the rice, or other filling, and the paper. Brush the bot-tom with white of egg. This will insure a dry under apricots or peaches are to be used, peel and cut them inhalves, lay them evenly over the tart with the center side up. Place the half of a blanched almond in each one to representthe pit. Put the juice of the fruit into a saucepan on the fire;if there is no juice use a cupful of water. Sweeten to taste,and when it boils add to each cupful of juice one teaspoon-ful of arrowroot dissolved in a little cold water, and let itcook until clear; then pour it around the fruit, but not overit, as the fruit should lie on top and show its form. Placein the oven only long enough to cook the fruit tender- Ifcanned fruit is used, cook the juice and arrowroot antU a little. 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.)
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Keywords: ., bookcentury1900, bookdecade1900, bookidcu31924086, booksubjectcbk
