719. +Tartelettes+ of peaches, plums, apples, cherries, currants, raspberries or gooseberries are made the same way as apricots.
720. +Tartelettes of Strawberries.+-- Roll out ½ pound puff paste about { ~VULGAR FRACTION ONE EIGHTH~} inch in thickness and cut out with a round cake cutter 10 rounds; lay them into 10 small buttered patty pans and press the paste in evenly; let the paste stand a little higher than the pan; mix flour and water to a stiff dough, divide it into 10 equal parts the size of a walnut, roll it out into balls and put into each form a ball; press them in firmly and bake in a hot oven; when done draw them to front of oven, dust over with sugar and return them to oven again so they obtain a glaze; then remove the inside water dough and set the tarts aside to cool; roll out thin the remaining puff paste and cut out small rings; lay them on shallow buttered tins, dust them with sugar and bake in a slow oven; press ½ pint strawberries through a sieve and mix them with 3 tablespoonfuls powdered sugar; wash and drain ½ quart strawberries, put them in a dish, pour the mashed strawberries over the whole fruit and fill them into the tartelettes; lay onto each one 2 rings and serve them on a napkin. Raspberries and currants stewed together may be used instead of strawberries. Stewed cherries, peaches, apricots, plums or any kind of preserved fruit may also be used.
721. +Fleurons of Puff Paste.+-- Roll the puff paste out { ~VULGAR FRACTION ONE EIGHTH~} inch in thickness, cut it with a cake cutter into shapes of half moons, lay them on tins, brush over with beaten egg and bake in a quick oven. Fleurons are used for garnishing dishes.
722. +Fanchonnettes de creme.+-- Line 12 small patty forms with short paste (Mürber Teig) and put into each one a thin layer of fruit marmalade; put 4 whole eggs into a saucepan and beat them to a froth; add 1 pint sweet cream or milk, 3 tablespoonfuls sifted flour, a pinch of salt, 1 heaping tablespoonful butter and 4 tablespoonfuls sugar; stir this over the fire till it boils; then add 10 macaroons rolled fine; fill the patty forms ½ full with the boiled cream when cold and bake in a medium hot oven; when done take them out of the form and fill them full with the remaining cream; when cold spread over some marmalade, squirt over the top a little meringue and serve on a napkin.