s, lemon, grated chocolate, or any flavouring
ingredient that may be preferred. Line some round tartlet-pans with good
puff-paste; fill them with the custard, and bake in a moderate oven for
about 20 minutes; then take them out of the pans; let them cool, and in
the mean time whisk the whites of the eggs to a stiff froth; stir into
this the pounded sugar, and spread smoothly over the tartlets a little
of this mixture. Put them in the oven again to set the icing, but be
particular that they do not scorch: when the icing looks crisp, they are
done. Arrange them, piled high in the centre, on a white napkin, and
garnish the dish, and in between the tartlets, with strips of bright
jelly, or very firmly-made preserve.

_Time_.--20 minutes to bake the tartlets; 5 minutes after being iced.

_Average cost_, exclusive of the paste, 1s.

_Sufficient_ to fill 10 or 12 tartlets.

_Seasonable_ at any time.

_Note_.--The icing may be omitted on the top of the tartlets, and a
spoonful of any kind of preserve put at the bottom of the custard
instead: this varies both the flavour and appearance of this dish.

ALMOND FLOWERS.

1316. INGREDIENTS.--Puff-paste No. 1205; to every 1/2 lb. of paste allow
3 oz. of almonds, sifted sugar, the white of an egg.

_Mode_.--Roll the paste out to the thickness of 1/4 inch, and, with a
round fluted cutter, stamp out as many pieces as may be required. Work
the paste up again, roll it out, and, with a smaller cutter, stamp out
some pieces the size of a shilling. Brush the larger pieces over with
the white of an egg, and place one of the smaller pieces on each. Blanch
and cut the almonds into strips lengthwise; press them slanting into the
paste closely round the rings; and when they are all completed, sift
over some pounded sugar, and bake for about 1/4 hour or 20 minutes.
Garnish between the almonds with strips of apple jelly, and place in the
centre of the ring a small quantity of strawberry jam; pile them high on
the dish, and serve.

_Time_.--1/4 hour or 20 minutes.

_Sufficient_.--18 or 20 for a dish.

_Seasonable_ at any time.

FLUTED ROLLS.

1317. INGREDIENTS.--Puff-paste, the white of an egg, sifted sugar, jelly
or preserve.

_Mode_.--Make some good puff-paste by recipe No. 1205 (trimmings answer
very well for little dishes of this sort); roll it out to the thickness
of 1/4 inch, and, with a round fluted paste-cutter, stamp out as many
round pieces as may be required; brush ov