The 1918 Fanny Farmer Cookbook

from syrup and heated in oven. Sprinkle with powdered sugar and put brandy in each cavity.

Light just before sending to table.

Malaga Boats

Roll puff or plain paste one−eighth inch thick, line individual boat−shaped tins, prick, and

half fill

with rice or barley to keep pastry in desired shape. Bake in a hot oven. Remove from tins and

cover bottom of boats with marmalade, and on marmalade arrange three or four malaga

grapes

cooked in syrup five minutes. For the syrup boil one−half cup, each, sugar and water five

minutes.

Calvé Tarts

Roll puff or plain paste one−eighth inch thick, and cut in rounds of correct size to cover

inverted

circular tins. Cover tins with paste, prick several times, and bake until delicately browned.

Place

one−half a canned peach in each case and fill each cavity with one−half a blanched Jordan

almond.

Fruit Baskets

Bake plain paste over inverted patty pans. Roll paste one−eighth inch thick, and cut in strips

one−fourth inch wide. Twist strips in pairs and bake over a one−fourth pound baking−powder

box, thus making handles. Fill cases with sliced peaches sprinkled generously with sugar,

insert

handles, garnished with whipped cream and peach leaves. Strawberries, raspberries, or other

fruit may be used in place of peaches.

Lemon Tartlets

Bake plain paste over inverted patty pan. Fill with Lemon Pie II mixture, cover with

Meringue II,

and bake until meringue is delicately browned.

MERINGUES

For Pies, Puddings, and Desserts

Eggs for meringues should be thoroughly chilled, and beaten with silver fork, wire spoon, or

Chapter XXIX − PASTRY DESSERTS

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