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Classic
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page 146
run, observing to stir it all one way. It is laid on the tart with a brush or
small bunch of feathers dipped in the icing. Set the tarts when so done, into a
very gentle oven to harden. But take care not to let them stand too long, for
that will discolour them.
An Almond Tart very good.
To half a pound of almonds blanched, and very finely beat with orange-flower
water, put a pint of thick cream, two large Naples biscuits grated, and five
yolks of eggs, with near half a pound of sugar; put all into a dish garnished
with paste, and lay slips in diamonds cross the top; bake it in a cool oven; and
when drawn out, stick slips of candied citron in each diamond.
Orange Puff.
Pare off the rinds from Seville oranges, then rub them with salt; let them lie
twenty-four hours in water, then boil them in four changes of water, making the
first salt; drain them dry, and beat them fine to a pulp; bruise in the pieces
of all that you have pared, make it very sweet with fine sugar, and boil it till
it is thick; let it stand till it is cold, and then it will be fit to put into
the paste.
Lemon Puffs.
Take a pound and a quarter of double refined sugar beaten and sifted, and grate
the
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