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Classic
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page 194
If wanted very nice, take the whites of the six eggs (when the yolks of six are
used), mix with six table-spoons pulverized sugar, spread on the top of the
tarts, return to oven and brown slightly.Mrs. L. J. T., Memphis.
ALMOND TARTS.
Beat to a cream the yolks of three eggs and quarter of a pound of sugar, add
half a pound of shelled almonds pounded slightly, put in tart-tins lined with
puff-paste, bake eight minutes; take the whites mixed with three table-spoons
powdered sugar, spread on top of tarts, return to oven and brown
delicately.--Mrs. Davis, Montreal.
COCOA-NUT TARTS.
Dissolve half pound sugar in quarter of a pint water, add half a grated
cocoa-nut, let this boil slowly for a few minutes, and when cold, add the
well-beaten yolks of three eggs, and the white of one; beat all well together,
and pour into patty-pans lined with a rich crust; bake a few minutes, cover with
the whites of the two eggs mixed with two table-spoons sugar, and put in oven
till a delicate brown.--Mrs. Johnson, San Francisco.
CREAM TARTS.
Mix a pound flour, a salt-spoon salt, a quarter pound each sugar and butter, one
egg, and half tea-spoon soda or baking-powder dissolved in a spoonful of water;
wet up with cold water, and line small patty-pans; bake in a quick oven, fill
with mock cream, as in recipe for Boston Cream Cakes, sprinkle over with sugar,
and brown in oven.
Or, fill shells with jelly and cover with a meringue (table-spoon sugar to white
of one egg), and brown in oven.
TART SHELLS.
Roll out thin a nice puff-paste, cut out with a glass or biscuit cutter, with a
wine-glass or smaller cup cut out the center of two out of three of these, lay
the rings thus made on the third, and bake immediately. If the paste is light
the shells will be fine and may be used for tarts or oyster patties.
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