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 refined sugar, put them in, and simmer them a few minutes; repeat it the next day; put them into a stone jar, and cover them very close for if the least air gets to them they will turn black; when you use them, put them into pattipans, and put either puff or tart paste over them; ice and bake them in a moderate oven.

Beat up the white of an egg to a high froth, with a paste brush put it on the top of the tarts, and sift on them fine powder sugar; before you put them in the oven sprinkle a little water over them. Or thus: beat up the white of an egg to a high froth, and put in two ounces of fine powder sugar; with a wooden spoon beat it well for a quarter of an hour, then with a knife lay it very thin over the tarts.

Pare them first, then cut them in quarters, and take the cores out; cut each across again; throw them into a saucepan, with no more water in it than will just cover the fruit; let them simmer over a slow fire till they are tender; before you set your fruit on the fire, take care to put a large piece of lemon peel into the water; have the pattipans in readiness, and strew fine sugar at the bottom; then lay in the fruit, and cover them with as much of the same sugar as you think sufficient; over each tart pour a tea-spoonful of lemon juice, and three spoonfuls of the liquor in which they were boiled; then lay the lid over them, and put them into a slack oven. If the