Apple Tartlets, Another Method

Line the tartlet-pans as above; then garnish them with halves of small apples, previously turned and divested of the cores, and afterwards parboiled in a little syrup in which the piece of a lemon has been squeezed. Bake the tartlets, and when they are done, dilute some apricot jam with a little of the syrup; use this to mask the apples in the tartlets; and then place a preserved cherry on the centre of each.