The Bakers' Guide

Ingredients

• 1 pint cold water
• 2 slices of plain cake
• a wineglassful of sherry
• half apricot into each tartlet
• one inch wide
• 2 ozs
• 1 lemon
• three oranges
• 3 ozs
• half baked fill
• 4 sweet oranges
• 2 eggs

Directions

1. half apricot into each tartlet, then pipe a rim of red-currant jelly round each tartlet. If for dinner-parties, etc., the apricots and juice can be turned into a basin, kept on ice in the refrigerator, and put into the tartlet cases just before serving, when they will .eat deliciously cold.

2. French Apricot Tart.

3. Roll puff paste thin, then cut out a piece the size of a plate ; iay this on a clean baking-tin ; wet round the edge with your paste brush, then place round a border one inch wide ; ornament round the border a little ; dock the paste over with a fork to prevent it from blowing ; sugar over with fine sugar, and bake a nice golden colour in a moderate oven. See that it is properly baked ; if not, it will fall when taken from the oven. Then take, .say, a dozen apricots, not too ripe : cut them in halves, break the stones, and blanch the kernels by placing them in boiling water for a few minutes as you would do almonds ; place in a clean s*ewpan 1 pint cold water, 1 2 ozs. white sugar, the juice of 1 lemon ; £nd let this come to a simmer to dissolve the sugar ; then place in the apricots ; let them simmer very slowly for about five minutes. Take them out very carefully on to a dish ; reduce the liquor to a thick syrup, then add a wineglassful of sherry ; place the apricots very nicely round your tart, filling it all over inside the border ; pour the syrup over ; place a kernel in between every other apricot, then a crystallized cherry ; and ornament the border with a little red jelly. This is a very nice tart.

4. Orange Tart.

5. Extract the juice of three oranges and boil the rind and pulp till quite tender ; add to the juice and pulp 3 ozs. sugar and 2 ozs. butter. Line a shallow tart-tin with good puff paste, and when about half baked fill with the orange paste and set in a quick oven to finish.

6. Orange Tart (another way).

7. Take 4 sweet oranges, 3 ozs. of loaf sugar, 2 eggs, 1 oz. of butter, 2 slices of plain cake, and a little milk. Butter a pie-dish, and lay in the cake previously soaked with milk. Wipe the oranges, and rub the lumps of sugar over the outside of the rind to obtain the aromatic flavour which it yields ; then remove all the white peel, and pound the pulp with the sugar, keeping back the pips ; add the yolks of the eggs and butter slightly melted ; mix thoroughly, and pour over the cake. Whip the whites of .eggs to a firm froth, add a little sugar, pile roughly on the top of the orange mixture, and bake in a moderately hot oven to a pale brown colour. Sift a little white sugar over, and serve hot.

8. Digitized by

Nutrition, whole recipe (rough)

Counts 6 of 8 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions

Ingredient	Portion assumed	kcal
Egg	1 large egg (50g)	78
Orange	1 medium (131g)	62
Sweet Orange	1 medium (131g)	62
Wine	2 tbsp cooking wine (30ml)	25
Apricot	1 medium (35g)	17
Lemon	juice of 1 lemon (48ml)	12
Water	not in our table	0
Cake	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.