TRY THESE.

Auckland Star, Volume LXVI, Issue 264, 7 November 1935, Page 16

TRY THESE.

EASILY MADE TARTLETS.

Fairy Tartlets,

For the pastry: Four ounces of fine flour, 3oz butter and lard in equal quantities, half small teaspoonful baking powder, a little water. For the fairy butter: Six ounces butter, 4oz castor sugar, rind and juice of one lemon. Sift the flour and baking powder into your mixing bowl and rub in the butter and lard lightly with the tips of the fingers. Mix into a fairly stiff paste with a little water, roll out thinly, cut into rounds and bake in patty pans in a hot oven until the pastry just begins to colour, when it will be cooked. Put aside to cool. To make the fairy butter, beat sugar and butter together with a fork; when well creamed add lemon juice and rind, finely grated. Pile a spoonful- of the mixture in each tartlet case. Cheese Cakes. Litie some small patty tins with shortcrust pastry and half bake them in a hot oven. Put one pint of milk in a saucepan, add 3oa ground rice and simmer for 20 minutes. Then stir in 2oz butter, jib castor sugar, the finely-grated rind of half a lemon and two well-beaten eggs. Add a good pinch of salt and cook over a slow heat, stirring constantly till the mixture thickens. Leave to cool slightly, then fill the pastry cases with a little of the mixture, sprinkle a few prepared currants on the top of each and bake in a moderate oven for nearly half an hour. Raspberry Tartlets. Mix an egg, • well beaten, with its weight (roughly 2oz) of Hour, sugar and margarine, and a half-teaspoonful baking powder. Grease some patty tins, line them with short pastry, put a little raspberry jam into each and fill up with the mixture. Bake in a fairly quick oven for about a quarter of an hour. Banana Cheese Cakes. Take some fairly ripe bananas — enough to make a pound when peeled. Beat them to a pulp, adding a little .milk if necessary. Take jib sultanas and the same of sugar, 2oz butter and two eggs. Mix all well together, adding the juice of 6, lemon. Line patty pans with a short paste, fill with some 6f this mixture and bake in a quick oven till brown. Macaroon Tartlets. Make some flaky pastry, cut it into rounds with a fancy cutter, put it into patty tins. Whip the whites of two eggs thoroughly, add 6oz castor sugar, 3oz ground almonds and a few drops of jdmftnd essence. Mix well together until the mixture is fairly stiff. Put a teaspoonful of jam in the bottom of each pastry case, add a spoonful of the macaroon mixture to cover the jam. Sprinkle a few blanched and chopped almonds on top and bake in a moderate of en.