Jam tart

“ They are very good. The proportion of sugar must be regulated by the nature of the fruit; and that of the almonds can be diminished when it is thought too much. A delicious tart of the kind is made by substituting for the raisins and candied orange-rind, two heaped tablespoonsful of very fine apricot jam.
CRÊME PATISSIÈRE, OR PASTRY CREAM. To one ounce of fine flour add, very gradually, the beaten yolks of three fresh eggs; stir to them briskly, and in small portions at first, three-quarters of a pint of boiling cream, or of cream and new milk mixed ”

“ The leaves are pulled off one by one, the white stalk part dipped in this dressing, and then eaten, by being drawn through the teeth. The artichoke bottom is reserved for the finish as a bon bouche, something like a schoolboy who will eat all the pastry round a jam tart, leaving the centre for the finale. ”

“ Apples and pears intended to be put into tarts must be pared, cut into quarters, and cored; cut the quarters across again, set them on in a saucepan with as much water as will barely cover them, and let them simmer on a slow fire just till the 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. ”

“ If nothing more remains, there are usually small scraps left over from the trimming of the edge. These should by all means be put to some good use, for the material is equally as good as that which has been used in the pie and there is no reason why it should be wasted.
24. TARTS.-A very good way in which to utilize these scraps is to make tarts of various kinds and shapes out of them. There are a number of attractive ways in which jam, jelly, marmalade, fruit butter, fresh fruits, apple sauce, stewed prunes, or other cooked or canned fruit may be utilized for the making of tarts. ”

“ Pile the fruit high in the dish, as it shrinks very much in the cooking; put in the sugar, cover with crust, ornament the edges, and bake the tart in a well-heated oven from 1⁄2 to 3⁄4 hour. If wanted very nice, brush it over with the white of an egg beaten to a stiff froth, then sprinkle on it some sifted sugar, and put it in the oven just to set the glaze: this should be done when the tart is nearly baked. A small quantity of lemon-juice, and a little of the peel minced, are by many persons considered an improvement to the flavour of rhubarb tart. ”

“ Mode.—Make an apple tart by the preceding recipe, with the exception of omitting the icing. When the tart is baked, cut out the middle of the lid or crust, leaving a border all round the dish. Fill up with a nicely-made boiled custard, grate a little nutmeg over the top, and the pie is ready for table. This tart is usually eaten cold; is rather an old-fashioned dish, but, at the same time, extremely nice. ”

“ Let them stand over, or by the side of a gentle fire until they begin to soften, and toss them now and then to mingle the whole well, but do not stir them with a spoon; they should all remain unbroken and rather firm. Turn them into a dish, and let them become cold. Divide three-quarters of a pound of good light paste into two equal portions; roll out one quite thin and round, flour an oven-leaf and lay it on, as the tart cannot so well be moved after it is made ”

“ If an open tart is made, only very little juice should be used, as it would make the crust heavy.
Summer fruit, like strawberries, raspberries, currants, cherries, and gooseberries need not be previously cooked. Mix the fruit with the necessary sugar, and it the tart is made with a top crust only, a little water can be added and an egg-cup or a little tea-cup should be placed in the pie-dish upside down to keep up the crust.
BLANCMANGE TARTLETS.
1 pint of milk, 3 oz. ”

“ Thoroughly beat the yolks of three eggs, and gradually stir in half a tea-cupful of olive oil, together with a table-spoonful of mustard, a little pepper, two table-spoonfuls of salt, and half a tea-cupful of vinegar; adding, last of all, the well-beaten whites of the three eggs. Bottle in well-stoppered bottles.
[48]
PRESERVES IT is easy to make good jam at home if a few simple rules are followed. Excellent jams can, it is true, be bought, but they are generally too sweet, a large proportion of sugar being used in order to make the jam keep for a considerable time. ”

“ Tarts have been made in the same fashion at this Oxford college for several hundred years, in order, the cook explained, with a twinkle in his eye, that the students might get what they wanted, when they slipped down on a night tart raid. It is the nick in the edge that has told generations of students the contents of the tart; an apple has only one nick, a mince has two at each end, a gooseberry three, and so on until a student who has learned the rule can choose his favorite in the dark. ”

“ Nearly every housekeeper has her own recipe for jam. One that I know of uses a whole pound of sugar to a pound of fruit and boils it for nearly two hours. The result is a very stiff, sweet jam, much more like shop jam than home-made jam. Its only recommendation is that it will keep for an unlimited time. Some recipes include water. But unless distilled water can be procured, it is better not to dilute the fruit. The only advantage gained is an increase of bulk. The jam may be made just as liquid by using rather less sugar in proportion to the fruit. A delicious jam is made by allowing 1/2 lb. ”

“ But for delicacy of modulation—for what one may call the ‘harmonics’ of flavour—give me good old raspberry-jam!”
“Allow me one word!” The fat red-faced man, quite hoarse with excitement, broke into the dialogue. “It’s too important a question to be settled by Amateurs! I can give you the views of a Professional—perhaps the most experienced jam-taster now living. Why, I’ve known him fix the age of strawberry-jam, to a day—and we all know what a difficult jam it is to give a date to—on a single tasting! ”

“ If jam does not suit, or they grow tired of jam, they have honey. What a breakfast for a hungry man. The noon day meal will consist of thick soup, steak or mutton chops grilled on charcoal, potatoes dug from nearby pits in the deserted farms, bread, butter, tea and jam or honey. ”

“ No. 2.—When a small part only of an open tart has been eaten, divide the remainder equally into triangular slices, place them at regular intervals round a dish, and then fill the intermediate spaces, and cover the tart entirely, with slightly-sweetened and well-drained whipped cream. ”

“ Measure sugar and prepared fruit into large kettle, packing fruit into cup; mix well, and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 9 glasses (6 fluid ounces each) .
JAM FROM CANNED FRUIT
Use unsweetened fruit. Follow recipe for fresh fruit jam, substituting 1⁄4 cup lemon juice for 1⁄4 cup of the prepared fruit specified. For fresh fruit jam recipes, see Index to Jam Recipes (page 3) . ”

“ Laying the table is an art in itself. The tastes of all members have to be catered for, and that means that it is necessary to have two or three different kinds of jam, marmalade, honey and golden syrup, dripping and butter. I have seen men spreading chutney on their bread, and putting honey in their porridge, and from the way it has disappeared, I have reason to believe that they take worcestershire sauce with their fruit. ”

“ As a fruit it meets with a very ready sale, as it is one of the best cooking fruits grown; plainly stewed and served with cream, made into puddings or pies, or converted into jam, it is hard to beat. The jam has a distinct flavour of its own, one that one soon becomes very partial to, besides which it is an attractive-looking jam that, were it better known in the world's markets, would, I feel sure, meet with a ready sale at satisfactory rates. ”

“ Quince Jam.—Peel and quarter your quinces, leaving the seeds in, as they readily impart their mucilage to water, and thus thicken the syrup. Allow 3⁄4 lb. loaf sugar to 1 lb. fruit; put the fruit and sugar into a preserving-pan, and 1⁄2 teacupful water to moisten the bottom of the pan; stir the fruit and sugar frequently, and when it boils keep it boiling rapidly until the fruit is soft, and a clear red colour. It will take about an hour, reckoning from the first boiling up. Put into jam pots, and cover when cold. ”

“ Taillevant speaks of cream, almonds, and rose-water, as the accompaniments of Darioles, a kind of custard; and of Talmouses, a sort of cheese-cake, made of cheese, eggs, and butter, coloured with the yolks of eggs. [XXIV_42]
Platina cites tarts made with radishes, quinces, gourds, elder-berry flowers, rice, oatmeal, millet, chesnuts, cherries, dates, May-herbs, roses, and, lastly, the white, or cream tart. ”

“ Sour apples, cranberries, and peaches, all make nice tarts. Stew, and strain them when soft. Peach tarts require a little lemon-juice, without they are sour. Grate in lemon peel, add brown sugar to the taste. Put in each pie one beaten egg, to make it cut smooth. Bake the pies on shallow plates, with an under crust and rim of pastry—ornament the pie with very small strips of pastry. When the crust is done, remove the pies from the oven. ”

“ Pick the stems out of your cherries and put them in an earthen crock, then set them in the oven until they get hot. Take them out and seed them. Make tarts with or without tops and sugar to your taste. The heating of the fruit gives the flavor of the seed, which is very rich, but the seeding of them while hot is not a delightful job. Made this way they need no water for juice.
SNOWBALLS Pare and core nice large baking apples, fill the holes with some preserves or jam, roil the apples in sugar and cover with a rich pie crust and bake. ”

“ Arrange them in close layers in a deep tart-dish which holds about a pint and a half, and strew amongst them four ounces of sugar and the grated rind of a fine fresh lemon; add the strained juice of the lemon, and pour the bread-crumbs softly in a heap upon the apples in the centre of the dish, and with the back of a spoon level them gently into a very smooth layer of equal thickness, pressing them lightly down upon the fruit, which must all be perfectly covered with them. ”

“ As a rule, it does not answer from an economical point of view to buy fruit to make jam. On the other hand, those who possess a garden will find home-made jam a great saving. Those who have attempted to sell their fruit probably know this to their cost. In making every kind of jam it is essential the fruit should be picked dry. It is also a time-honoured tradition that the fruit is best picked when basking in the morning sun. It is also necessary that the fruit should be free from dust, and that all decayed or rotten fruit should be carefully picked out. ”

“ JAM is similar to preserves, except that the fruit used is made into a pulp before it is cooked with the sugar or after a part of the cooking is done. As a rule, only whole small fruits are used for jams, but the larger fruits can be utilized for this purpose by being cut fine and made into a pulp. When small fruits are used, part or all of the seeds are sometimes removed, but generally the seeds are allowed to remain if they are not too large. Jam is made thick by long boiling, and when done is usually quite smooth. ”

“ The eye seems to meet for the first time with hasty pudding, plum-porridge (an experiment toward the solidification of the older plum-broth) , rolled beef-steaks, samphire, hedgehog cream (so called from its shape, currants being used for the eyes, and cut almonds for the bristles) , cocks'-combs, orange, spinach and bean tarts, custards in cups (the 1723 book talks of jellies served on china plates) , and lastly, jam—the real jam of these days, made to last, as we are told, the whole year. ”

“ If there is any objection to the appearance of the pudding, then a beaten white of egg can be spread over it just before removing from the oven.
German Apple Tart.—One and three-quarter pounds of apples, quarter of a pound of dates.
Peel, core, and cut the apples into small pieces, stone and quarter the dates, and put them in a pan with a very little water and stew till soft. Then stir in two tablespoonfuls of sugar, one ounce of butter, one teaspoonful of ground cinnamon, half a teaspoonful of ginger. Beat smooth, then turn out to cool. ”

“ When you get done tasting, there won't be any left!'
"'You won't care, because you wouldn't be so naughty as to taste it!' I said. [155]
"'Oh, wouldn't I?' she cried. 'Well, you just let me take that spoon, and you'll see!'
"Well, a funny mix-up followed, in which we each tried to get possession of the spoon and the jam. We were laughing while we struggled for it, but at last, one of us slipped, and fell, dragging the other down; the jar of jam tipped over, and her white frock, my gray jacket and trousers, and even my long, yellow curls became smeared with the jam. ”