Page:Mrs Beeton's Book of Household Management.djvu/1008

894 Method.—Remove the stalks, put the fruit and sugar into jar, place the jar in a saucepan of boiling water, or in a slow oven and cook until tender. Line 1 large, or 2 medium-sized tart tins with the paste, fillthem with rice or crusts of bread placed in buttered papers, and bake until crisp in a brisk oven. When cold, fill them with the prepared cold fruit and syrup and serve.

Time.—About 3 hours. Average Cost, 8d. or 10d. Sufficient for 1 large or 2 medium-sized tarts.

Ingredients.—Short crust (No. 1667. or 1668), 1 lb. of black-currants, 2 tablespoonfuls of moist sugar. ¼ of a pint of cream, castor sugar.

Method.—Cook the black-currants with the sugar, and 2 tablespoonfuls of water, in a jar, on the stove or in a slow oven. Line 12 patty-pans with the paste, fill them with rice placed in buttered papers, and bake until crisp in a brisk oven. When cold, fill them with the prepared cold fruit and syrup, cover with stiffly-whipped, sweetened cream, and serve cold.

Time.—About 1 hour. Average Cost, 10d., exclusive of the paste. Sufficient for 12 tartlets.

Ingredients.—½ a lb. of short paste (No. 1667), 1 lb. of cooking cherries, 2 tablespoonfuls of moist sugar, 2 large or 3 small eggs, castor sugar.

Method.—Remove the stalks from the cherries, put them into a small stewjar, with the moist sugar, stand the jar in a saucepan, surround it with boiling water, and cook until the cherries are tender. Meanwhile line 10 or 12 deep patty-pans with the paste, fill them with rice, placing a buttered paper between it and the paste, and bake in a quick oven. When the cherries are sufficiently cooked, strain off the syrup into a