How ever Acton and his noble friends had managed to smuggle upstairs, under their jackets, a pork-pie, a plum-cake, a bag of tarts, and a pound of biscuits, was a feat which, as Jack Vance remarked, "beat conjuring.

In Spain, grated walnuts are employed in tarts and other dishes.

The remains or odd pieces of paste left from large tarts, &c. answer for making these little dishes.

3. Open tarts, rice blancmange. 2135.

3 Fruit Tarts. 3 Cheesecakes.

To make Tarts called Taffaty Tarts.

To make taffaty tarts To make fresh Cheese To make Sugar Cakes or Jumballs To hash a shoulder of Mutton To dresse Flounders or Plaice with Garlick and Mustard A turkish dish To dresse a Pike To dresse Oysters To dresse Flounders To dresse Snailes To dresse pickle fish To fricate beef Pallats A Spanish Olio To make a Spanish Olio.

They undermined whole sides of bacon, Her cheese was sapped, her tarts were taken.

We had a fricasee of rabbits and chickens, a leg of mutton boiled, three carps in a dish, a great dish of a side of lambe, a dish of roasted pigeons, a dish of four lobsters, three tarts, a lamprey pie (a most rare pie), a dish of anchovies, good wine of several sorts, and all things mighty noble and to my great content.

In idle frivolities his time was passed, neglectful of the great interests which were intrusted to him to guard; and the only attainment of which he was proud was a knack of making tarts and bon-bons, with which he frequently regaled his visitors.

In the very middle of the court was a table, with a large dish of tarts upon it.

The Queen of Hearts, she made some tarts, All on a summer's day; The Knave of Hearts, he stole those tarts, And took them quite away.

The Queen of Hearts, she made some tarts, All on a summer's day; The Knave of Hearts, he stole those tarts, And took them quite away.

There were no cakes, no tarts, no jam, no pies, not even any bread and butter!

The manufacture of sweet and savoury pastry was intrusted to the care of the good ménagiers of all ranks and conditions, and to the corporation of pastrycooks, who obtained their statutes only in the middle of the sixteenth century; the united skill of these, both in Paris and in the provinces, multiplied the different sorts of tarts and meat pies to a very great extent.

The old woman who served the school with tarts, and who, in her endeavours to please all palates, brought some varieties heated over a charcoal fire, had her apparatus blown to atoms by an ounce of gunpowder, insinuated with so much art, that although done before her face, she could attach no one with the offence.

Mr. Sweeting at the tea-table, "having a dish of tarts before him, and marmalade and crumpet upon his plate", should have moved the Comic Spirit to tears of gentleness.

Uncle Wiggily's make believe tarts.

They were followed by white bread and butter, cranberry tarts, and cups of boiling hot tea, with which the supper finally ended.

BANBURY TARTS Cut one cup of seeded muscatel raisins and one cup of nuts in small pieces, add one cup of sugar, one well-beaten egg, one tablespoon of water, the juice and grated rind of one lemon.

MACAROON TARTS Line a gem or muffin-pan with rich pie dough; half fill each tart with any desired preserve, and bake in a quick oven.

Place these strips on the baked tarts in parallel rows to cross each other diagonally.

Make tarts with or without tops and sugar to your taste.

TARTS One cup of butter, and a little salt; cut through just enough flour to thoroughly mix, a cup of ice-water, one whole egg and the yolks of two eggs mixed with a tablespoon of brown sugar.

RAISIN PIE Line pie pan with rounds of rich pastry, fill with same mixture as for "Banbury Tarts"; cover with a round of pastry and bake a light brown.