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TART RINGS AND CRUSTS.
| 1, 2. Tart Rings. | 3. Crust baked in ring No. 1. |
| 4. Crust filled with rice as prepared for baking. (See page 452.) | |
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TART PIES.
1. Pie filled with quarters of apples arranged in rows.
2. Pie filled with apricots cut in halves—a blanched almond in the center of each piece. (See page 452.)
