Mosaic Tartlets

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Prepare two dozen puff-paste tartlets as directed above, and fill each of them with a spoonful of apricot or greengage jam; wet round the edges, and place a mosaic of paste on the top of each; egg these over slightly, and bake them of a light colour; when they are done, shake some fine sugar over them, and glaze them with the red-hot salamander.

No. 801