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Tartlets, to Ornament

The usual way of ornamenting tartlets is to lay upon them pastry leaves, flowers, or other devices. These may be made of the trimmings of the pastry, and should be baked separately in a slow oven. Sometimes a tea-spoonful of whipped cream is substituted for the pastry. Ornaments for tartlets are made also of almond pastry prepared as follows. Pound and sift two ounces of loaf sugar, and mix with it two ounces of dried flour and an ounce of almonds pounded till smooth. Make this mixture into a stiff paste with the white of an egg well whisked with a table-spoonful of orange-flower water. Beat the paste, and roll it out as thin as possible. Stamp it into leaves, stars, flowers, half-crescents, or any other fancy shapes, and bake these in a slow oven till they are firm without being coloured. When cold they are ready for use. These ornaments may be kept between sheets of writing-paper in a tin box to be used when wanted.

TARTLET-TINS. (See illustration accompanying the article on ALMOND CHEESECAKES.)