““We had cold tongue and chicken and strawberry preserves, lemon pie and tarts and chocolate cake and raisin cookies and pound cake and fruit cake—and a few other things, including more pie—caramel pie, I think it was. After I had eaten twice as much as was good for me, Mrs. Douglas sighed and said she feared she had nothing to tempt my appetite.”
A cook of roughly the same moment, setting down the same dish.
[Illustration: OPEN TART.] [Illustration: OPEN-TART MOULD.] 1365. INGREDIENTS.--Trimmings of puff-paste, any kind of jam. _Mode_.--Butter a tart-pan of the shape shown in the engraving, roll out the paste to the thickness of 1/2 an inch, and line the pan with it; prick a few holes at the bottom with a fork, and bake the tart in a brisk oven from 10 to 15 minutes. Let the paste cool a little; then fill it with preserve, place a few stars or leaves on it, which have been previously cut out of the paste and baked, and the tart is ready for table. By making it in this manner, both the flavour and colour of the jam are preserved, which would otherwise be lost, were it baked in the oven on the paste; and, besides, so much jam is not required. _Time_.--10 to 15 minutes. _Average cost_, 8d. _Sufficient_.--1 tart for 3 persons. _Seasonable_ at any time.
Sources: The passage is from L. M. (Lucy Maud) Montgomery, Anne of the Island, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — teal cloth, teapot stamp.