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There are sundry small mouths around me, too, of quite disproportionate capacities in the way of bread and butter, to say nothing at all of biscuits, buns, and tartlets. The possibility of having to provide for an impending state of siege, then, was one that touched me immediately and vitally. Should I, before the dreaded event, initiate the wife of my bosom in the mysteries of bread baking?
Esther thought how she must strive to keep it in its present beautiful condition, and the elegant white-capped servants passing round the white table made her feel her own insignificance. "This is the new kitchen-maid, mother." "Ah, is it indeed?" said Mrs. Latch looking up from the tray of tartlets which she had taken from the oven and was filling with jam. Esther noticed the likeness that Mrs.
Fanny had a large Christmas cake out cooling on the table, and mince pies and tartlets all ready to go into the oven, while on a clean white cloth at one end of the table were laid half a dozen large saffron cakes and a lot of saffron nubbies to cool. "O Fanny, how I adore you!" cried Dan, hugging her warmly. "No one in the world reads my thoughts as you do.
It was no use grumbling so many fewer tartlets and apples were eaten and fives balls bought on that Saturday; and after locking-up, when the money would otherwise have been spent, consolation was carried to many a small boy by the sound of the night-fags shouting along the passages, "Gentlemen sportsmen of the School-house; the lottery's going to be drawn in the hall."
This paste is well suited to vol-au-vents and tartlets; an egg well beaten and mixed with the paste is sometimes added. Put half a pound of fresh butter to a pound of flour, add the yolks of two eggs and a little powdered sugar, mix into a paste with water, and roll out once.
The only drawback was want of variety, and the perennial reappearance of raspberry tartlets every Wednesday at length provoked a mutiny against that form of pastry, the order being passed down that no one was to touch it. An upper boy had two fags, the inferior of the two being called his tea-fag.
They sit down in a lump at one end of the wooden table and solidly consume immense helpings of boiled beef and dumpling, which Mrs. Humphrey carries in, disdaining any help. When we have finished she smilingly produces half a dozen jam tartlets from a cupboard. "I made them for you," she says, looking at you.
When they are done, make a little hole in the middle of the paste and fill it up with apricot jam, marmalade, or red currant jelly. Pile them high in the centre of a dish on a napkin and garnish with the same preserves the tartlets are filled with.
Now take the pie on your left hand and a dipper of cold water in your right hand; tip the pie slanting a little, pour over the water sufficiently to rinse off the flour. Enough flour will stick to the butter to fry into the crust, to give it a fine, blistered, flaky look, which many cooks think is much better than rolling the butter into the crust. TARTLETS. No. 1.
Let the paste cool a little; then fill it with preserve. By this manner, both the flavor and color of the jam are preserved, which would be lost were it baked in the oven on the paste; and, besides, so much jam is not required. TARTLETS. No. 2.
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