1108. Apricot Tarts.
—Prepare and proceed exactly the same as for peach tarts (No. 1106), using ten apricots instead of the peaches, and serving the same.
1109. Pear Tarts.
—to be prepared precisely the same as peach tarts (No. 1106), only substituting six sound, sliced pears for the peaches.
1110. Plum Tarts.
—Have twelve good, ripe plums; wipe and quarter them; remove the stones, and prepare them exactly the same as for peach tarts (No. 1106).
1111. Cherry Tarts.
—Have a pound of picked and stoned cherries; divide them evenly into six tarts, prepared as for peach tarts (No. 1106), and finishing them the same.
1112. Rhubarb Tarts.
—Take six medium-sized rhubarb stalks, pare off the green parts, and peel them well. Then cut them into small pieces half an inch long; put them into a saucepan, on a very slow fire; cover, and let cook slowly for fifteen minutes; then remove, and add three ounces of powdered sugar; mix well for one minute, then transfer to another vessel, and set aside in a cool place for at least an hour and a half. Divide the rhubarb into six tarts, as for peach tarts (No. 1106); finish, and serve exactly the same.