THE RIGHT RECIPE

Evening Star, Issue 22805, 13 November 1937, Page 26

THE RIGHT RECIPE

SOME SMALL TARTS Orange Cheese Cakes. Half-pound short crust, 2 oranges, 2 eggs, 3oz castor sugar, 2oz butter. Melt butter in a saucepan. Add sugar, grated orange rind, strained orange juice, and beaten eggs. Stirover a slow fire till sugar is melted and the mixture begins to thicken. Remove from’ lire. Roll pastry out on lightly floured board. Cut into rounds. Line patty pans with pastry, rounds. Fill with the mixture. Bake in a hot oven for about 20 minutes. Turn out on to a cake rack, and dust with castor sugar. Windsor Cheese Cakes. Half-pound short crust, loz ground rice, 1 egg, loz ground almonds, weight of 1 egg in butter and castor sugar, loz desiccated cocoanut, i-teaspoon baking powder, 1 dessertspoon orange juice, pineapple essence, jam. , ' Beat butter and sugar to a cream.; Add beaten egg and ground rice 'alternately, then other ingredients. Lin© patty pans with the pastry. Put a teaspoon of your favourite jam in the bottom of each. Cover with a little mixture. Bake till golden on top. Note.—These tartlets keep w-ell if stored in a tin, and can be reheated to freshen them up if kept some time. Al.-nond Tartlets. . Half-pound short crust, lib ground almonds, 3 egg whites, ilb icing sugar, lime or lemon curd. Line tartlet or patty tins with the short crust. Half fill each with lime or lemon curd or marmalade. _ Bake in a quick oven., Beat egg whites to a stiff froth. Carefully beat in icing sugar. Beat again, then gradually stir in almonds. Divide mixture into equal portions. Roll and shape into strips with hands dipped in icing sugar. Place strips criss-cross on the baked tartlets. Return to slow oven and bake for about 15 minutes. Do not remove from pans till quite cold. Bakewell Tart.-Half-pound short crust, 2oz butter, almond essence, 2oz ground almonds, 2oz castor sugar, 1 egg, raspberry.jam. Cream butter and sugar together till ’ thick and white. Stir in the egg. Add almonds and almond essence and beat well. Line a flat dish with the pastry. Place a good layer of jam on the bottom, and spread the mixture on top. Bake in a quick oven for about half-hour. Welsh Apple Flan. Four ounces butter, 1 egg yolk, 11b tart apples, soz flour, 2 egg whites, water,. Jib castor sugar, 2 teaspoons shredded orange peel, 1 dessertspoon crushed ratafias, 2 teaspoons’ minced baked almonds. Place a flan ring on a baking sheet. Rub butter into the flour. Stir in egg yolk and just enough water to make a light, firm paste, and knead till smooth, Roll pastry out on a lightly floured board to ijn thickness. Line ring with the paste. Prick the bottom with a fork. Cut evenly round edge with a sharp knife, and bake quarterhour or till set in a hot oven. Peel and core apples. Stew them till soft with 6oz sugar, then pass through yuin - ire sieye.*j tAdd peel, almonds, and Vatafias. Fill’cfiso with the mixture. Beat egg whites to a firm froth. Lightly stir in 2oz castor sugar, and pile on top of flan. Bake till pale brown. Serve hot or cold, with custard. Coffee Junket. You will need one tablespoon strong coffee, 7oz milk, one teaspoon rennet. Heat the milk to body temperature, add coffee, and stir in rennet. Pour into glass'and stand in a cool place to set; then serve with cream. This dish is best if made about three-quarters of an Four before it is required.