fruit is tender; put a good piece of lemon peel into the water with the fruit, and then have your patties ready; lay fine sugar at bottom, then your fruit, and a little sugar at top; pour over each tart a tea-spoonful of the liquor they were boiled in; then put on your lid, and bake them in a slack oven. Apricot tarts may be made in the same manner, observing that you must not put in any lemon juice.
To make Rhubarb Tarts.
Take stalks of English rhubarb, that grow in the gardens, peel and cut it the size of gooseberries; sweeten it and make them as you do gooseberry tarts. These tarts may be thought singular, but they are very fine ones and have a pretty flavour; the leaves of rhubarb are a fine thing to eat for a pain in the stomach, the roots for tincture, and the stalks for tarts.
To make Angelica Tarts.
Take the stalks, peel them, cut them into little pieces, pare some golden pippins or nonpareils, of each an equal quantity; first take away the parings of the apples and the cores, boil them in as much water as will cover them, with a little lemon peel and fine sugar till it is like a very thin syrup, then strain it off, and set the syrup on the fire again with the angelica, let it boil about ten minutes, when the crust is ready, lay a sliced apple and a layer of angelica, so on till the pattipans are full, and bake them, filling them first with the syrup.
