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

1161. _Tartelettes de Pommes._ Prepare the tartelettes as usual, and have ready prepared ten apples (golden pippins) cut each one in halves, take out the cores and peel them neatly, put the juice of a lemon in your sugar-pan into which throw them as you peel them; when they are all done add half a pound of lump sugar and a little thin lemon-peel cut in strips, stew them gently till tender and leave them to get cold in their syrup, then fill the tartelettes, half an apple in each, mix a little apricot marmalade with the syrup, pour a little over each and serve. No. 1162. _Tartelettes de Poires._ Prepare the tartelettes as before, then have eight or ten small ripe pears, cut them in halves and proceed precisely as with the apples in the last, serve the same. No. 1163. _Tartelettes of Cranberries._ Prepare the tartelettes as directed, then have ready three pints of cranberries which you have drained and stewed over a sharp fire, with one pound of lump sugar and two ounces of green angelica cut in fillets, until the syrup becomes very thick, place them upon the ice till cold, when fill the tartelettes and serve. The cranberries sold in London I believe are from America; they are tolerably good, but nothing to compare to those I have used in Shropshire and Wales; they grow in that part of the country in meadows close to the water; upon my first going there I was quite unacquainted with the merit of this beautiful fruit, but soon perceived that very beautiful entremets might be made from them, besides plain tarts, for which they were daily used; their bitterness and peculiar wild flavour rendering them very palatable and wholesome. I have thought proper to make this remark, knowing that so few people are aware of their merit and that so many are actually spoilt for want of gathering. No. 1164. _Tartelettes d’Oranges._ Prepare the tartelettes as described, have eight oranges, peel and cut off the white pith and divide each orange into twelve pieces, make a syrup with