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Classic
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page 302
of flour, half a cupful of sugar, and a pinch of salt. Stir this all together
thoroughly; then add the beaten yolks of six eggs; stir this one way into the
boiling milk, until cooked to a thick cream; remove from the fire, and stir into
it the grated rind and juice of one large lemon. Have ready baked and hot, some
puff-paste tart shells. Fill them with the custard, and cover each with a
meringue, made of the whites of the eggs, sweetened with four tablespoonfuls of
sugar. Put into the oven and bake a light straw-color.
LEMON TARTLETS. No. 2.
Mix well together the juice and grated rind of two lemons, two cupfuls of sugar,
two eggs, and the crumbs of sponge cake; beat it all together until smooth; put
into twelve patty-pans lined with puff-paste and bake until the crust is done.
ORANGE TARTLETS.
Take the juice of two large oranges, and the grated peel of one, three-fourths
of a cup of sugar, a tablespoonful of butter; stir in a good teaspoonful of
corn-starch into the juice of half a lemon, and add to the mixture. Beat all
well together, and bake in tart shells without cover.
MERINGUE CUSTARD TARTLETS.
Select deep individual pie-tins; fluted tartlet pans are suitable for custard
tarts, but they should be about six inches in diameter and from two to three
inches deep. Butter the pan and line it with ordinary puff-paste, then fill it
with a custard made as follows: Stir gradually into the beaten yolks of six eggs
two tablespoonfuls of flour, a saltspoonful of salt and half a pint of cream.
Stir until free from lumps and add two tablespoonfuls of sugar; put the
sauce-pan on the range and stir until the custard coats the spoon. Do not let it
boil or it will curdle. Pour it in a bowl, add a few drops of vanilla flavoring
and stir until the custard becomes cold; fill the lined mold with this and bake
in a moderate oven. In the meantime, put the white of the eggs in a bright
copper vessel and beat thoroughly, using a baker's wire egg-beater for this
purpose. While beating, sprinkle in lightly half a pound of sugar and a dash of
salt. When the paste is quite firm, spread a thin layer of it over the tart and
decorate the top with the remainder by squeezing it through a paper funnel.
Strew a little powdered sugar over the top, return to the oven, and when a
delicate yellow tinge remove from the oven, and when cold, serve.
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