6. Bake in the hottest part of the oven for the first five minutes, then remove to a cooler part. 7. Warm jam separately, and place it in the tart at the last minute. To keep the shape of the tart, place a piece of bread in the centre whilst baking. Pastry.—Short Crusts. 1 lb. flour to ¾ lb. butter or fat, _or_ 1 lb. flour to ½ lb. butter or fat, and the yolk of one egg; _or_ 1 lb. flour to ½ lb. butter or fat, and 1 teaspoonful baking-powder; _or_ 1 lb. flour to ¼ lb. butter or fat, and 1 teaspoonful baking-powder. Flaky Pastry. ½ lb. flour, ¼ lb. butter or fat. Divide the fat into three equal portions, rub one part into the flour in the usual way, add a pinch of salt and mix to a stiff paste with cold water. Roll out into a long narrow strip, rolling backwards and forwards _only_. Spread the second portion of fat evenly over the paste, fold into three and turn with the rough edges towards you. Roll out again and proceed in the same way. Fold over and roll to required shape. Rough Puff Paste. 1 lb. flour to ¾ lb. butter or fat, _or_ 1 lb. flour to ½ lb. butter or fat. Break the butter or fat into the flour in lumps, and mix to a paste with a little cold water. Roll out, fold in three, turn the rough edges towards you, and roll out again. Do this four or six times till the paste is no longer streaky. To Bake Puddings. All puddings containing starch, such as rice, sago, macaroni, etc., must be baked slowly in a moderate oven, so that the starch globules may have time to swell, burst, and absorb the milk. Custards must also bake very slowly. Puddings containing flour must bake longer than those made with bread, etc. To Boil Puddings. 1. Always place these puddings in boiling water; keep them well covered, and on the boil, adding more boiling water as required. 2. All puddings containing flour must boil longer than those made with bread, etc. 3. Puddings boiled in basins must boil longer than those put only in cloths. 4. The basin must always be quite full, and must be tied up in a cloth which has been dredged with flour. To Steam Puddings. 1. Puddings cooked in this way are lighter than those that are boiled, but take longer to cook. 2. The water in the saucepan must only reach half-way up the basin, and must _simmer_ all the time. More boiling water must be added when required. 3. The basin need not be quite full. Almond Pudding. Time—1 hour. 8 eggs, 8 oz. castor sugar, 8 oz. ground almonds. Beat the yolks and whites separately—the whites to a stiff froth—then whisk them together, and stir in gradually the sugar, and ground almonds. Beat well for 20 minutes, then pour the mixture into well-greased shallow dishes, and bake in a moderate oven. If a knife when inserted come out clean, the puddings are done.