Paganini Tartlets

Put the whites of three eggs into a basin, beat them to a froth, and add by degrees five or six ounces of sifted crushed loaf sugar. Have in readiness one tartlet or patty-pan lined with puff paste, put a little orange or apricot marmalade in the center of each, and bake them in a moderate oven for fifteen minutes. When done remove them, heap the egg mixture on top, and serve them either hot or cold.

Peach Tartlets

Sift one pound of flour through a fine sieve onto a table, make a hollow in the center and put in twelve ounces of butter broken in little bits, two tablespoonfuls of sugar, a little salt, the yolks of three eggs and a little water, and work them gradually together. Line a dozen or more buttered tartlet-moulds with the prepared paste, put a thin layer of apple marmalade on the bottom of each, and half fill them with rice boiled in milk; cover each with paper and bake in a moderate oven. When done remove from the oven and leave them for ten minutes, then spread in a layer of marmalade, fill up the spaces with rice that has been boiled and mixed with cream, and put half a preserved peach on each, round side upward. Squeeze some meringue through a biscuit-forcer in little beads between the paste and peaches, sprinkle powdered sugar over and place them in a slow oven for ten or twelve minutes. Reduce the peach syrup, take the tartlets out of the oven, dip a paste-brush in the syrup, and brush the peaches over with it. Arrange them in a group on a dish covered with an ornamental dish-paper, and serve.

Pear Tartlets

Roll out eight ounces of puff paste twelve inches long by eight inches wide, cut it in six pieces with a cutter, arrange them on six scalloped tart-pans three and one-half inches wide, and press down the paste at the bottom and sides so as to have the impression of the moulds, but without touching the rim, which will rise considerably when baked. Mask them with three ounces of apple marmalade equally divided; on top of this put half a large pear, dust them over with pounded sugar, put them on a baking-sheet and bake in a moderate oven for twenty minutes. Bring them to the oven door, dust the edges over lightly with more powdered sugar, melt this in the oven for about two minutes, take them out and let them cool. Spread over each a little apple jelly, turn them out carefully on a napkin spread over a dish, and serve.

Plum Tartlets

Roll out some puff paste to twenty-one inches by eight inches and cut round with a cutter. Line six fluted tartlet tins with the paste and press the paste at the bottom and sides so as to retain the shape of the mould, mask them with three ounces of apple marmalade equally divided; over this place a dozen plums cut in halves and stoned, dust over with powdered sugar and bake for twenty minutes in a moderate oven; bring them to the oven door, dust the edges over with powdered sugar, melt this for a couple of minutes in the oven and take out the tarts, let them cool and turn them out of the pans. Then mask them with a little apple-jelly and serve on a napkin spread over a dish.