and bake from 15 to 20 minutes in a moderate oven. When cool, mask the tartlets with icing, and sprinkle them with desiccated cocoanut.
Time.—To bake, from 15 to 20 minutes. Average Cost, 1s., exclusive of the paste. Sufficient for 18 tartlets.
1711.—LEMON CHEESECAKES. (Fr.—Tartelettes au Citron.)
Ingredients.—Short paste (No. 1667, or 1668), 1 lb. of loaf sugar, ¼ of a lb. of butter, 6 eggs, the grated rind of 2 lemons and the juice of 3, finely-shredded candied peel.
Method.—Put the sugar, butter, lemon-rind and strained lemon-juice into a stewpan, and stir until the sugar is dissolved. Beat the yolks of eggs, add them to the contents of the stewpan, and stir and cook slowly until the mixture thickens. Let it remain in a cool dry place until required. Line the patty-pans with paste. ¾ fill them with the preparation, add a few strips of candied peel, and bake for about 20 minutes in a moderately hot oven.
Time.—To bake about 20 minutes. Average Cost, 1s. 4d., exclusive of the paste. Sufficient for 2½ dozen cheese-cakes.
Note.—The above preparation, if closely covered and stored in a cool dry place, will keep good for several weeks.
1712.—LEMON TARTLETS. (Fr.—Tartelettes au Citron.)
Ingredients.—Short paste (No. 1667, or 1668), 4 ozs. of butter, 4 ozs. of castor sugar, 3 yolks of eggs, 1 lemon.
Method.—Cream the butter and sugar well together, beat each yolk of egg in separately, and add the juice of the lemon and the rind finely grated. Let the mixture stand in cool, dry place for at least 24 hours, then bake in patty-pans, previously lined with the short paste.
Time.—To bake, from 15 to 20 minutes. Average Cost, 8d., exclusive of the paste. Sufficient for 18 tartlets.
1713.—LEMON TARTLETS. (Fr.—Tartelettes au Citron.) (Another Method.)
Ingredients.—Short paste (No. 1667, or 1668), 4 lemons, 4 oz of loaf sugar, 4 ozs. of blanched finely-shredded almonds.
Method.—Pare the lemons thickly, boil the fruit in 2 or 3 waters until tender, then pound or rub through a fine sieve. Replace in the stewpan, add the sugar, almonds and lemon-juice, and boil until a thick syrup is obtained. Line 10 or 12 patty-pans with paste, fill them with the preparation, and bake for about 20 minutes in a moderately hot oven.
Time.—To bake, from 20 to 25 minutes. Average Cost, 8d., exclusive of the paste Sufficient for 10 or 12 tartlets.
