No. 1163 Tartelettes of Cranberries.
Prepare the tartelettes as directed, then have ready three pints of cranberries which you have drained and stewed over a sharp fire, with one pound of lump sugar and two ounces of green angelica cut in fillets, until the syrup becomes very thick, place them upon the ice till cold, when fill the tartelettes and serve.
The cranberries sold in London I believe are from America; they are tolerably good, but nothing to compare to those I have used in Shropshire and Wales; they grow in that part of the country in meadows close to the water; upon my first going there I was quite unacquainted with the merit of this beautiful fruit, but soon perceived that very beautiful entremets might be made from them, besides plain tarts, for which they were daily used; their bitterness and peculiar wild flavour rendering them very palatable and wholesome. I have thought proper to make this remark, knowing that so few people are aware of their merit and that so many are actually spoilt for want of gathering.