olled out paste, let it lay for a few minutes, cut it into 8 pieces
and bake in a quick oven from 45 to 50 minutes.

711. +Jelly Tarts.+-- Roll the puff paste 1 inch in thickness and cut
it into rounds with a biscuit cutter; brush a long tin pan over with
water, so as just to dampen the pan, and then lay the rounds in the
pan with the side which was rolled towards the pan and not too close
together; brush the top over with beaten egg, being careful not to
let any of the egg run down the sides: then dip a smaller cake
cutter into hot water, press it on each round 1/8 of an inch deep to
form the cover; the cake cutter must be dipped in the hot water each
time for each round; then bake them in a hot oven to a golden color;
when the tarts are done take them out, cut the cover loose with a
pointed knife and lift it off; hollow the tarts out a little with
your finger; when ready to serve fill them with jelly. These tarts
may be filled with stewed oysters or clams. They are then called
Oyster or Clam Patties.

712. +Tarts.+-- Line some small patty pans with rich pie crust or
puff paste and fill them with either fruit marmalade of peaches,
apricots, cherries or any kind of preserved or stewed fruit; roll
the paste which is left out thin and cut it into strips 1/4 inch in
width; lay them over the tarts like lattice work, brush over with
beaten egg and bake in a hot oven.

713. +Peach Tarts.+-- Pare and cut some nice, ripe peaches into
halves and boil them for 5 minutes in sugar syrup; take them out and
set aside to cool; boil the syrup 5 minutes longer; line some patty
pans with rich puff paste or pie crust, put into each a piece of
buttered paper, fill them with dry peas and bake in a hot oven till
nearly done; remove the paper and peas and fill each one with the
peaches and a little syrup; return them to the oven again and bake
till done; serve when cold.

714. +Apple Tarts.+-- Pare and cut into fine slices 1/2 dozen large
tart apples and put them in a small saucepan with 1 tablespoonful
butter, 3 tablespoonfuls sugar, 1/2 cup seedless raisins, currants and
finely cut citron; mix, cover and let it simmer over the fire till
apples are soft, but not broken; remove them from fire; add 2
tablespoonfuls currant or apple jelly, mix it with the apples and
finish the same as Cranberry Tarts.

715. +Rice Tarts.+-- Line 12 small forms with rich pie crust or puff
paste; put 1/2 pound rice with cold water over the fire and boil a fe