Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

heaping tablespoonful of flour; one teacupful of sugar; one cupful of cold water; one tablespoonful of vinegar; nutmeg to taste. Beat the egg, add the sugar and flour, beating hard; then add the other ingredients, and bake in an open crust. Currant tarts Into a quart of sifted flour chop a cupful of firm, cold butter. When the butter is like coarse sand add a cupful of iced water and work into a paste, touching with the hands as little as possible. Turn upon a pastry-board and roll out twice; then set on the ice for an hour or two. Line small buttered tart-pans with this paste. Stem and pick over ripe red currants and wash them. Nearly fill the pastry shells with these and sweeten very generously with granulated sugar. Bake, and, when cold, sprinkle with powdered sugar. Cranberry tarts Make a cranberry sauce according to directions already given. Line pâté-pans with puff paste; fill with the cranberry sauce, lay strips of pastry, crosswise, over the tops, and bake in a quick oven. When done, sprinkle with granulated sugar and set away to cool. Lemon tarts Cream together a cupful of butter and two cupfuls of sugar, stir in the beaten yolks of six eggs, the grated rind of one, and the juice of two lemons, a dash of nutmeg, a wineglassful of brandy, and the stiffened whites of the eggs. Line pâté-pans with puff paste, and fill with this mixture. Bake in a quick oven and serve cold. Orange cheese cakes Peel and seed four large oranges, saving all the juice. Boil half of the peels until tender, and, when cold, beat them to a paste with twice their weight in powdered sugar; add the minced pulp and the juice of the oranges with a tablespoonful of butter; beat all together; line pâté-pans with puff paste, lay in the orange mixture and bake. There must be no fibrous skin or membrane left in the pulp. To get rid of this rub it through a colander. Cherry tarts Wash, stem and stone the cherries. Allow one cupful of sugar