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Classic
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page 44
nor use lemon-juice, which is the only material difference between these and
other fruit.
Observe with respect to perserved tarts, only lay in the preserved fruit, and
put a very thin crust over them, and bake them as short a time as possible.
Icing for Tarts.
Beat and sift a quarter of a pound of fine loaf sugar. Put it into a morter with
the white of one egg that has been well beat up. Add to those two spoonfuls of
rose water, and beat all together till it be so thick as just to 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 candid citron in each diamond.
Lemon Puffs.
Take a pound and a quarter of double refined sugar beaten and sifted, and grate
the rinds of two lemons, and mix well with the sugar, then beat the whites of
two new-laid eggs very well, and mix them well with the sugar and lemon-peel;
beat them together an hour and a quarter, then make them up in what form you
please; be quick to set them in a moderate oven; do not take off the papers till
cold.
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