pare, core, and cut not
smaller than quarters; place them as close as possible together into a
pie-dish, with four cloves; rub together in a mortar some lemon-peel,
with four ounces of good moist sugar, and, if agreeable, add some quince
jam; cover it with puff paste; bake it an hour and a quarter. (Generally
eaten warm.)

_Apple Tart creamed._--(No. 33.)

Use green codlings, in preference to any other apple, and proceed as in
the last receipt. When the pie is done, cut out the whole of the centre,
leaving the edges; when cold, pour on the apple some rich boiled
custard, and place round it some small leaves of puff paste of a light
colour.

_Tartlets, such as are made at the Pastry Cooks._--(No. 34.)

Roll out puff paste (No. 1,) of a quarter of an inch thick, cut it into
pieces, and sheet pans about the size of a crown piece, pare them round
with a knife, and put a small quantity of apricot, damson, raspberry,
strawberry, apple, marmalade, or any other kind of jam (No. 92), in the
centre; take paste (No. 7), and string them crossways; bake them from
six to ten minutes in a quick oven: they should be of a very light brown
colour.

_French Tart of preserved Fruit._--(No. 35.)

Cover a flat dish, or tourte pan, with tart paste (No. 4), about an
eighth of an inch thick; roll out puff paste (No. 1), half an inch
thick, and cut it out in strips an inch wide; wet the tart paste, and
lay it neatly round the pan by way of a rim; fill the centre with jam or
marmalade of any kind, ornament it with small leaves of puff paste, bake
it half an hour, and send it to table cold.

N.B. The above may be filled before the puff paste is laid on, neatly
strung with paste, as No. 7, and the rim put over after.

_Obs._--The most general way of sending tourtes to table, is with a
croquante of paste (No. 86), or a caramel of spun sugar (No. 85), put
over after it is baked.

_Small Puffs of preserved Fruit._--(No. 36.)

Roll out, a quarter of an inch thick, good puff paste (No. 1), and cut
it into pieces four inches square; lay a small quantity of any kind of
jam on each, double them over, and cut them into square, triangle, or,
with a tin cutter, half moons; lay them with paper on a baking-plate;
ice them (as at No. 31), bake them about twenty minutes, taking care not
to colour the icing.

_Cranberry Tart._--(No. 37.)

Take Swedish, American, or Russian cranberries, pick and wash them in
several waters, put them into a