Cook two cups peaches cut in eighths, one cup sugar, one tablespoon lemon juice, one tablespoon butter, and a few grains salt, until peaches are tender. Cool and fill tarts.
Pineapple Tarts
Cook one cup grated pineapple, one fourth cup sugar, two egg yolks, grated rind and juice of one lemon, and few grains of salt, until thick. Chill and fill tarts.
Gooseberry Tart
For this tart cover the outside of a round agate-ware baking dish with Chopped Paste. Chill, bake. For filling, mix four cups gooseberries, one cup sugar, few gratings lemon rind, few gratings nutmeg. Stew until gooseberries are tender; add two tablespoons butter. Use hot or cold in paste shell. Serve with cream or Soft Custard.
Lemon Crisps
Cut Puff Paste in strips four inches long, one inch wide, and one fourth inch in thickness. Chill and bake. Arrange in pairs with Lemon Filling between.
Orange Crisps
Prepare the same as Lemon Crisps, using Orange Filling.
Chantilly Tarts
Fill tarts with Strawberry Jam; serve with whipped cream.
Crisp à la Russe
Roll Puff Paste one eighth inch thick. Cut in strips two inches wide and four inches long. Spread one half with jam or jelly, fold over other half, press edges together, bake in hot oven. Brush with white of egg, sprinkle with almonds. Brown in oven.