The 1918 Fanny Farmer Cookbook

Raspberry Puffs

Roll plain paste one−eighth inch thick, and cut in pieces four by three and one−half inches.

Put

one−half tablespoon raspberry jam on centre of lower half of each piece, wet edges half−way

around, fold, press edges firmly together, prick tops, place on sheet, and bake twenty minutes

hot oven.

Tarts

Roll puff paste one−eighth inch thick. Shape with a fluted round cutter, first dipped in flour;

with

a smaller cutter remove centres from half the pieces, leaving rings one−half inch wide. Brush

cold water the larger pieces near the edge; fit on rings, pressing lightly. Chill thoroughly, and

bake fifteen minutes in hot oven. By brushing tops of rings with beaten yolk of egg diluted

with

one teaspoonful water, they will have a glazed appearance. Cool, and fill with jam or jelly.

Polish Tartlets

Roll puff or plain paste one−eighth inch thick, and cut in two and one−half inch squares; wet

the

corners, fold toward the centre, and press lightly; bake on a sheet; when cool, press down the

centres and fill, using two−thirds quince marmalade and one−third current jelly.

Almond Tartlets

Line patty pans with puff or plain paste, fill with the following mixture, and bake in a

moderate

oven until firm.

Blanch and finely chop one−third pound Jordan almonds. Add two tablespoons cracker

rolled

and sifted, three eggs slightly beaten, one−third cup sugar, one−third teaspoon salt, two cups

milk, and one−half teaspoon vanilla.

Peach Crusts

Roll puff or plain paste one−eighth inch thick, cut in two and one−half inch squares, and bake

hot oven. Cool, press down the centres, and arrange on each one−half a canned peach drained

Chapter XXIX − PASTRY DESSERTS

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