Fruit Tart, Tarte Aux Fruits, Toulous Lautrec

To make a good fruit tart, prepare the pastry the
night before with wheat on flour-on guard not to handle
it too much-in proportions of a third of butter to
two thirds to flour; add sufficient water and salt.
Cover with a cloth and let your pastry rest.
Next day, lay it out; add a little more butter, roll it
and fold it many and many a time.

Bed your pastry on a butter baking sheet; prick it
with fork so tht it does not puff up when cooking,
other wise you will have puff pastry.
Next set out your fruit: cherries, cherry plums,
mirabelle plums, various stoned plums, apples cut in
round, sugar according to the acidity of your fruit.
And, to decorate, with some pastry, place your
initials on top; for examle, “Momo.”*
*A pet pseudonym for Lautrec.

pg. 145 The Art of Cuisine
Toulouse-Lautrec Maurice Joyant



When a Man Comes to Himself, Woodrow Wilson

I love old books, this was one of my grandfather’s books not sure when it was published, it is very old though.

“Surely a man has come to himself only when he has found the best that is in him, and has satisfied his heart with the highest achievement he is fit for. It is only then that his knows of what he is capable and what his heart demands.”

Excerpt from “When a Man Comes to Himself” Woodrow Wilson 1901

You can read for yourself.