The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

the same size as the pans, force up the edges with your thumb and finger, put a small ball (made of stiff flour and water paste) in each, and bake them nicely in a very hot oven; when done take out the little balls, turn the tartelettes upside down, shake powdered sugar over the bottom of each, and glaze with a salamander, turn them over, shake sugar in the interior, which also glaze with the salamander; you have previously chopped two ounces of almonds very fine, which put into a basin, with two ounces of sugar, and mix well with the white of an egg, spread a little upon the bottom of each tartelette, shake a little sugar over and place them in a slow oven to dry; when ready to serve put an apricot in each, stewed as for the vol-au-vent d’abricots (No. 1142). They may be served salamandered very crisp upon both sides, omitting the almonds. No. 1156. _Tartelettes de Pêches._ Make your tartelettes as in the last and fill with peaches dressed as for vol-au-vent (No. 1141). No. 1157. _Tartelettes aux Cerises._ Proceed as before, filling them when baked with cherries dressed as for the vol-au-vent (No. 1144). No. 1158. _Tartelettes aux Groseilles vertes._ Make the tartelettes as before, have ready three pints of young green gooseberries, which put into a sugar-pan with three quarters of a pound of lump sugar and half a wineglassful of water, place them over a sharp fire, moving them round occasionally till done, which you may ascertain by their shrivelled appearance, if too much done they will become quite brown, put them in a basin and leave them till quite cold, when fill the tartelettes and serve. No. 1159. _Tartelettes of Greengages._ Prepare your tartelettes as before and fill with greengages prepared as directed for the vol-au-vent (No. 1143). No. 1160. _Tartelettes aux Fraises._ Prepare the tartelettes as before, pick a fine pottle of strawberries, which put into a basin, with two ounces of powdered sugar and a little powdered cinnamon, shake them well together, fill the tartelettes and serve. No.