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Tarts, Sugar Icing For

The appearance of tarts made in the ordinary way, and with all kinds of fruit, is very much improved by icing them. In order to do this proceed as follows. Line the edges of the dish with good crust, fill it with fruit and a little sugar, lay on the cover, press down the edges, and trim them neatly. Make a small hole at each side for the steam to escape, then before putting the tart in the oven, brush it over with cold water, and sift white sugar thickly upon it. Or, when the tart is nearly baked, take it out, brush it over with white of egg whisked to froth; sift white sugar on this and sprinkle a little water on the top. If necessary, lay a sheet of writing-paper over it to keep it from acquiring too much colour. Time to bake, half an hour for a moderate-sized tart.