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Chapter XXIX − PASTRY DESSERTS
Banbury Tarts
1
1
cup raisins
1
cup sugar
1
egg
cracker
Juice and grated rind 1 lemon
STONE and chop raisins, add sugar, egg slightly beaten, cracker finely rolled, and lemon
juice
and rind. Roll pastry one−eighth inch thick, and cut pieces three and one−half inches long by
three inches wide. Put two teaspoons of mixture on each piece. Moisten /?/ with cold water
half−way round, fold over, press edges /?/ with three−tined fork, first dipped in flour. Bake
twenty minutes in slow oven.
1
Cheese Cakes
1
cup sweet
milk
Juice and grated rind one
lemon
1
cup sour
milk
1
/4 cup almonds, blanched
and chopped
cup sugar
Yolks 4 eggs
1
1
/4 teaspoon salt
Scald sweet and sour milk, strain through cheese−cloth. To curd add sugar, yolks of eggs
slightly
beaten, lemon, and salt. Line patty pans with paste, fill with mixture, and sprinkle with
chopped
almonds. Bake until mixture is firm to the touch.
2
Cheese Straws
Roll puff or plain paste one−fourth inch thick, sprinkle one−half with grated cheese to which
has
been added few grains of salt and cayenne. Fold, press edges firmly together, fold again, pat,
and roll out one−fourth inch thick. Sprinkle with cheese and proceed as before; repeat twice.
Cut in strips five inches long and one−fourth inch wide. Bake eight minutes in hot oven.
Parmesan
cheese, or equal parts of Parmesan and Edam cheese, may be used. Cheese straws are piled
log
Chapter XXIX − PASTRY DESSERTS
550
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