the beaten white of 1 egg
with 3/4 cup sugar and 3 drops lemon juice; put this into a paper
funnel, squirt a wreath over the glaze and put 1/2 teaspoonful apple
jelly in the center.

741. +Fine Pineapple Tarts.+-- Line some small patty forms with
neapolitan paste and bake in a quick oven to a delicate brown; when
done squirt round the edge a rim of meringue, sprinkle finely
chopped almonds or pistachio nuts over and let them dry for a few
minutes in oven; shortly before serving fill the tarts with finely
cut preserved pineapple and pour a little pineapple syrup over them.

742. +Gooseberry Tarts.+-- Remove the tops and ends of 1 quart
gooseberries, put them in a saucepan, cover with boiling water and
let them boil 3 minutes; pour them into a colander, drain off the
water and put them into a dish; sprinkle over 1 cup sugar, add a
little white wine and let them stand till cold; then finish the same
as Cranberry Tarts.

743. +Grape Tarts+ are made the same as Cranberry Tarts.

744. +Cranberry Tarts.+-- Boil 1 quart cranberries with 1 cup water
till they are soft; then press them through a coarse sieve, put the
pulp into a saucepan and boil 5 minutes, stirring constantly; then
add 1 pound brown sugar and stir until it is dissolved; line 1-1/2
dozen patty pans with puff paste, put into each one a small piece of
buttered paper, fill them with dry peas and bake in a hot oven till
nearly done; then take them from the oven, remove paper and peas,
fill each tart with the stewed cranberries, return them to the oven
again and bake till done; serve cold.

745. +Fanchonnettes de pommes.+-- Line 12 patty forms with short
paste (Muerber Teig), fill them half full with apricot marmalade
mixed with apple marmalade and bake in a medium hot oven till done;
when done take them out of the form, fill evenly with marmalade and
put over the top a meringue; set them in a long, shallow pan and
return for a few minutes longer to oven; arrange them on a long dish
with napkin and just before serving put a little currant jelly on
top of each; serve cold.

746. +Darioles a la vanille.+-- Line 10 small patty forms with puff
paste which has been rolled out 10 times; mix 1 tablespoonful flour
and 1 tablespoonful cornstarch with 1-1/2 cups milk or cream and add 1
whole egg, the yolks of 3, 2 tablespoonfuls sugar and 1 teaspoonful
vanilla extract; when this is well mixed press it through a sieve
and add 6 macaroons broken into small pieces; 20 min