e when cold.

719. +Tartelettes+ of peaches, plums, apples, cherries, currants,
raspberries or gooseberries are made the same way as apricots.

720. +Tartelettes of Strawberries.+-- Roll out 1/2 pound puff paste
about 1/8 inch in thickness and cut out with a round cake cutter 10
rounds; lay them into 10 small buttered patty pans and press the
paste in evenly; let the paste stand a little higher than the pan;
mix flour and water to a stiff dough, divide it into 10 equal parts
the size of a walnut, roll it out into balls and put into each form
a ball; press them in firmly and bake in a hot oven; when done draw
them to front of oven, dust over with sugar and return them to oven
again so they obtain a glaze; then remove the inside water dough and
set the tarts aside to cool; roll out thin the remaining puff paste
and cut out small rings; lay them on shallow buttered tins, dust
them with sugar and bake in a slow oven; press 1/2 pint strawberries
through a sieve and mix them with 3 tablespoonfuls powdered sugar;
wash and drain 1/2 quart strawberries, put them in a dish, pour the
mashed strawberries over the whole fruit and fill them into the
tartelettes; lay onto each one 2 rings and serve them on a napkin.
Raspberries and currants stewed together may be used instead of
strawberries. Stewed cherries, peaches, apricots, plums or any kind
of preserved fruit may also be used.

721. +Fleurons of Puff Paste.+-- Roll the puff paste out 1/8 inch in
thickness, cut it with a cake cutter into shapes of half moons, lay
them on tins, brush over with beaten egg and bake in a quick oven.
Fleurons are used for garnishing dishes.

722. +Fanchonnettes de creme.+-- Line 12 small patty forms with short
paste (Muerber Teig) and put into each one a thin layer of fruit
marmalade; put 4 whole eggs into a saucepan and beat them to a
froth; add 1 pint sweet cream or milk, 3 tablespoonfuls sifted
flour, a pinch of salt, 1 heaping tablespoonful butter and 4
tablespoonfuls sugar; stir this over the fire till it boils; then
add 10 macaroons rolled fine; fill the patty forms 1/2 full with the
boiled cream when cold and bake in a medium hot oven; when done take
them out of the form and fill them full with the remaining cream;
when cold spread over some marmalade, squirt over the top a little
meringue and serve on a napkin.

723. +D'Artois Meringues.+-- Prepare 1/2 pound puff paste, roll out and
fold over 10 times; line a large pie plate with it, spre