ke a nice brown. Peaches,
white cherries, Malaga grapes, huckleberries and apples make nice
tartlets.

One large can California fruit fills twelve tartlets.

APPLE FLADEN (HUNGARIAN)

Rub together on a pastry-board one-half pound of sweet butter with one
pound (four cups sifted) of flour, add four tablespoons of powdered
sugar, a little salt, four egg yolks and moisten with one-half cup of
sour cream; cover and set aside in the ice-box for one-half hour. Take
two pounds of sour apples, peel, cut fine, mix with one-half cup of
light-colored raisins, sugar and cinnamon to taste. Cut the dough in two
pieces, roll out one piece and place on greased baking-pan, spread over
this four tablespoons of bread crumbs and the chopped sugared apples,
roll out the other half of dough, place on top and spread with white of
one egg, sprinkle with two tablespoons of powdered almonds. Bake in hot
oven.

LINSER TART

Make a dough of one-half pound each of flour, sugar and almonds that are
grated with peel on, two eggs, a little allspice, a little citron, pinch
of salt. Flavor with brandy. Take a little more than half, roll it out
and line a pie-pan, put strawberry jam on and then cut rest of dough in
strips and cover the same as you would prune pie. Brush these strips
with yolk of egg and bake in moderate oven.

MACAROON TARTS

Line a gem or muffin-pan with rich pie dough; half fill each tart with
any desired preserve, and bake in a quick oven. Beat the whites of three
eggs to a stiff froth and add one-half pound of powdered sugar and stir
about ten minutes or until very light, and gradually one-half pound of
grated almonds. Divide this macaroon paste into equal portions. Roll and
shape into strips, dusting hands with powdered sugar in place of flour.
Place these strips on the baked tarts in parallel rows to cross each
other diagonally. Return to oven and bake in a slow oven about fifteen
minutes. Let remain in pans until almost cold.

LEMON TART (FLEISCHIG)

Make a rich crust and bake in small spring form. Beat three whole eggs
and yolks of three very light with one cup of sugar. Add juice of three
lemons and grated rind of one, and juice of one orange. Put whole on
stove and stir until it comes to a boil. Put on baked crust, spread a
meringue made of the remaining three whites and three tablespoons of
sugar on top, and put in oven to brown. May be used as a filling for
tartlets.

VIENNA PASTRY FOR KIPFEL

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