Preparation: The preparation of the dough is the same as given under No. 68. Roll out the dough very thin, cut out little tarts, put in the center of each some kind of marmalade, either raspberry, apple sauce, cherry or plum, and bake the tarts after folding one-half of each over the fruit. No. 71—PUFF PASTE STRIPS. ½ lb. of washed butter ½ lb. of sugar ¼ pt. of water White of 1 egg 1 tbsp. of rum ¼ tsp. baking powder Sugar Fruit marmalade Preparation: The preparation of the dough is the same as given under No. 68. When the dough is rolled out thin, cut strips 3 inches long and 1½ inches wide, bake them until done, dust with sugar and finish baking. When done, spread with fruit marmalade and place two and two together. No. 72—ALMOND TART FILLED WITH CREAM. 6 eggs 1 large cup of powdered sugar ½ lb. of unblanched, ground almonds 1½ tsps. baking powder For the Filling. 1 pt. of whipped cream ½ cup of sugar 1 tsp. of vanilla Preparation: Yolks of eggs and powdered sugar are beaten for 15 minutes, the ground almonds added, then the baking powder and the beaten whites of eggs. Bake in 3 layers, cool them, then spread on whipped cream mixed with sugar and vanilla, place the layers one on the other and cover the whole cake with whipped cream. The cake may be filled with fruit marmalade. No. 73—HUNTER’S TART. 6 eggs ½ lb. of sugar 1 grated lemon rind 1½ tsps. of baking powder ¼ lb. of fine flour For the Filling. Fruit marmalade or jelly For the Frosting. 2 whites of eggs ¼ cup of sugar 2 tbsps. of lemon juice ¼ lb. blanched, ground almonds Preparation: 4 yolks of eggs and 2 whole eggs are stirred with sugar 15 minutes, add 1 grated lemon rind, flour, baking powder, the beaten whites of 4 eggs. Butter a round, loose bottom pan, sprinkle with roll crumbs, put the batter in, and bake it in medium hot oven. When baked, spread it with marmalade and then with the frosting. This is made by beating the whites of eggs to a stiff froth and mixing it with sugar, lemon juice and almonds. Then bake the cake again in a medium hot oven until the frosting is yellow. No. 74—FIRE TART. 7 hard-boiled eggs ½ lb. blanched, ground almonds ½ lb. sugar Flour enough to make stiff dough For the Filling. Jelly or marmalade For Sprinkling. ¼ lb. blanched, ground almonds ¼ cup of sugar Preparation: Stir the yolks of the hard-boiled eggs well with sugar, add the almonds, then the flour, enough to make a stiff dough. Butter a pan and cover the bottom of it with dough. Leave enough for strips. Then bake the tart in a slow oven, cool it and spread it with jelly or marmalade. Mix the ground almonds with sugar and sprinkle over the jelly, then arrange the strips of dough nicely over the top and bake again. Place something under the pan that the bottom of the tart will not get dark. No. 75—WHITE ALMOND TART.