One of the French-Canadian skippers, better known as 'Le Tourte' or 'Wild Pigeon' than by his own name of Bouchette because of his wonderfully quick trips, was persuaded to make the dash for freedom.

Soufflé 1402 Soup 111 Tart, creamed 1234 or pie 1233 Tourte or cake 1236 Trifle 1404 Universally popular 1236 Uses of the 1225-6 Apples, à la Portugaise 1398 And rice 1400 a pretty dish 1397 Buttered 1390 Compote of 1515 Dish of 1603 Flanc of 1391-2 Ginger 1424

APPLE TOURTE OR CAKE.

This tourte may be eaten either hot or cold, and is sufficient to fill 2 large-sized plates.

Sufficient for 2 large-sized tourtes.

Ancient pastries, owing to their shapes, received the name of tourte or tarte, from the Latin torta, a large hunch of bread.

But towards the end of the fourteenth century tourte and tarte was applied to pastry containing, herbs, fruits, or preserves, and pâté to those containing any kind of meat, game, or fish.

Une Tourte de Cerises.

A Florentine tourte or tansy, an old English custard, a more refined blamango, and a riband jelly of many colours offered a pleasant relief after these vaster inventions, and the repast closed with a dish of oyster-loaves and a pomepetone of larks.

ROGER-TOURTE, JO.

SEE Tourte, Jo. ROGERS, H. GORDON.

TOURTE, JO.

Roger Tourte (Wr); 25Aug61; R280817.

TOURTE, ROGER.

SEE Tourte, Jo.

ROGER-TOURTE, JO.

SEE Tourte, Jo. ROGERS, H. GORDON.

TOURTE, JO.

Roger Tourte (Wr); 25Aug61; R280817.

TOURTE, ROGER.

SEE Tourte, Jo.

A Florentine tourte, or tansy, an old English custard, a more refined blamango, and a riband jelly of many colours, offered a pleasant relief after these vaster inventions, and the repast closed with a dish of oyster loaves and a pompetone of larks.

A couple of round cutters about the size of a pie plate are required for it, one of the cutters must be about two inches smaller than the other, if they are fluted the tourte will have a better appearance.

Tourte à la creme, 149.