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Classic
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page 304
into a bowl. Beat all the yolks and the whites of two eggs well with the sugar,
and when the chocolate mixture is almost cold, put all together with the
flavoring, and stir until light. Bake in open shells of pastry. When done, cover
with a meringue made of the whites of two eggs and two tablespoonfuls of sugar
flavored with a teaspoonful of lemon-juice. Eat cold.
These are nice for tea, baked in patty-pans.
--Common Sense in the Household.
MAIDS OF HONOR.
Take one cupful of sour milk, one of sweet milk, a tablespoonful of melted
butter, the yolk of four eggs, juice and rind of one lemon, and small cupful of
white pounded sugar. Put both kinds of milk together in a vessel, which is set
in another, and let it become sufficiently heated to set the curd, then strain
off the milk, rub the curd through a strainer, add butter to the curd, the
sugar, well-beaten eggs, and lemon. Line the little pans with the richest of
puff-paste, and fill with the mixture; bake until firm in the centre, from ten
to fifteen minutes.
GERMAN FRUIT PIE.
Sift together a heaping teaspoonful of baking-powder and a pint of flour; add a
piece of butter as large as a walnut, a pinch of salt, one beaten egg, and sweet
milk enough to make a soft dough. Roll it out half an inch thick; butter a
square biscuit tin, and cover the bottom and sides with the dough; fill the pan
with quartered juicy apples, sprinkle with a little cinnamon and molasses. Bake
in rather quick oven until the crust and apples are cooked a light brown.
Sprinkle a little sugar over the top five minutes before removing from the oven.
Ripe peaches are fine, used in the same manner.
APPLE TARTS.
Pare, quarter, core and boil in half a cupful of water until quite soft, ten
large, tart apples; beat until very smooth and add the yolks of six eggs, or
three whole ones, the juice and grated outside rind of two lemons, half a cup
butter, one and a half of sugar (or more, if not sufficiently sweet); beat all
thoroughly, line patty-pans with a puff-paste, and fill; bake five minutes in a
hot oven.
Meringue.--If desired very nice, cover them when removed from the oven with a
meringue made of the whites of three eggs remaining, mixed with three
tablespoonfuls sugar; return to the oven and delicately brown.
CREAM TARTS.
Make a rich, brittle crust, with which cover your patty-pans, smoothing off the
edges nicely, and bake well. While these "shells" are cooling, take one
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