To make a Raspberry Tart with Cream.
Roll out some thin puff paste, and lay it in a pattipan; lay in some raspberries, and strew over them some very fine sugar; put on the lid and bake it; cut it open, and put in half a pint of cream, the yolks of two or three eggs well beat, and a little sugar; let it stand to be cold before it is sent to bake.
To make Orange or Lemons Tarts.
Take six large oranges or lemons, rub them well with salt, put them in water for two days, with a handful of salt in it; change them into fresh water every day (without salt) for a fortnight, put them into a saucepan of water, and boil them for two or three hours till they are tender, cut them into half quarters, and the three corner-ways, as thin as possible; pare, quarter, and core six pippins, put them into a saucepan with a pint of water, boil them till they are tender, break them smooth with a spoon, and put the liquor and pippins to your oranges or lemons, with a pound of fine sugar, and boil all together for a quarter of an hour; if for an orange tart, squeeze in the juice of an orange; if for lemon, the juice of lemon; put it int gallipots, and when cold tie paper over them; when you make the tarts, let your china or other pattipans be small and shallow, fill them nearly full, and put a thin puff paste over them, ice them, and bake them in a slow oven till the paste is done.
To make green Apricot Tarts.
Take green apricots, put some vine or cabbage
