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Flour Mixtures Continued: Pastry and Pies: Tarts

CANNED PINEAPPLE FILLING To a pint can of grated pineapple add half a cup of sugar and the juice of half a lemon; let simmer until thick, then use as above. PEACH TARTS Cover inverted individual tins with pastry (it will take but a small piece for two tins, a little "left over" will answer). Set the tins on a pie tin to keep the edge of the paste from the oven. Prick the paste all over with a fork and let bake. It will take about eight minutes. Remove the pastry from the tins and set it onto individual plates. Put a canned peach in each piece of pastry. Pipe whipped cream above and sprinkle the cream with fine-chopped pistachio nuts. Or fill the hollow spaces in the center and around the peach with jelly or marmalade and put a blanched almond in the center of the peach. Serve with the syrup from the peaches as a sauce. Halves of apple, cooked in syrup (sugar and water, half a cup of each, cooked six minutes), may replace the peaches. STRAWBERRY TARTS, ST. HONORE STYLE Bake the pastry over inverted tins as for "peach tarts." Remove from the tin and half fill with St. Honore cream, then finish filling with strawberries cut in halves and mixed with sugar.

ST. HONORE CREAM 1/2 cup of milk 1/8 teaspoonful of salt 1/4 cup of sugar 1 egg 3 tablespoonfuls of flour Scald the milk over hot water; sift the sugar, salt and flour together and stir into the hot milk; let cook ten minutes, then add the egg, beaten very light. To add the egg dilute it with a little of the hot mixture, then stir into the rest of the mixture.

APPLE TARTS Make the pastry by the recipe, "Pastry for One Pie," and roll this into a rectangular sheet. Have ready one-fourth a cup of creamed butter. Spread this over the pastry or put it on, here and there, in little bits. Then roll up the pastry as a jelly roll. Pat and roll this into a sheet, and cut out into rounds. With the small end of a pastry tube cut out three small rounds from half the rounds of pastry. Have ready some stewed-and-sifted apples, cooked dry, seasoned with sugar, a little salt and nutmeg, and chilled. Put a teaspoonful of this sauce in the center of the plain rounds, and brush the edge of one after another with cold water; put a round with holes in it over the apple sauce, and press the edges together closely. Brush the edges with cold water and the top with slightly beaten white of egg. Dredge lightly with granulated sugar, and bake until slightly colored.