ament them and brush the turnovers over with the white of an egg;
sprinkle over sifted sugar and bake on tins, in a brisk oven, for
about twenty minutes. Instead of putting the fruit in raw, it may be
boiled down with a little sugar first and then enclosed in the crust;
or jam of any kind may be substituted for fresh fruit.

PLUM CUSTARD TARTLETS.

One pint of greengage plums, after being rubbed through a sieve, one
large cup of sugar, the yolks of two eggs well beaten. Whisk all
together until light and foamy, then bake in small patty-pans shells
of puff paste a light brown. Then fill with the plum paste, beat the
two whites until stiff, add two tablespoonfuls of powdered sugar,
spread over the plum paste and set the shells into a moderate oven for
a few moments.

These are much more easily handled than pieces of pie or even pies
whole, and can be packed nicely for carrying.

LEMON TARTLETS. No. 1.

Put a quart of milk into a saucepan over the fire. When it comes to
the boiling point put into it the following mixture: Into a bowl put a
heaping tablespoonful of flour, half a cupful of sugar and a pinch of
salt. Stir this all together thoroughly; then add the beaten yolks of
six eggs; stir this one way into the boiling milk until cooked to a
thick cream; remove from the fire and stir into it the grated rind and
juice of one large lemon. Have ready baked and hot some puff paste
tart shells. Fill them with the custard and cover each with a
meringue made of the whites of the eggs, sweetened with four
tablespoonfuls of sugar. Put into the oven and bake a light straw
color.

LEMON TARTLETS. No. 2.

Mix well together the juice and grated rind of two lemons, two cupfuls
of sugar, two eggs and the crumbs of sponge cake; beat it all together
until smooth; put into twelve patty-pans lined with puff paste and
bake until the crust is done.

ORANGE TARTLETS.

Take the juice of two large oranges and the grated peel of one,
three-fourths of a cup of sugar, a tablespoonful of butter; stir in a
good teaspoonful of cornstarch into the juice of half a lemon and add
to the mixture. Beat all well together and bake in tart shells without
cover.

MERINGUE CUSTARD TARTLETS.

Select deep individual pie-tins; fluted tartlet pans are suitable for
custard tarts, but they should be about six inches in diameter and
from two to three inches deep. Butter the pan and line it with
ordinary puff paste, then fill it with a custard