1718.—ORANGE TARTLETS. (Fr.—Tartelettes aux Oranges.)
Ingredients.—2 good oranges, 3 ozs. of butter, 3 ozs. of sugar; 3 yolks of eggs, 1 white of egg, ½ a teaspoonful of vanilla paste (No. 1667, or 1668).
Method.—Remove the rinds of the oranges as thinly as possible, and chop them finely. Cream the butter and sugar well together, beat each yolk in separately, add 2 tablespoonfuls of orange-juice, the orange-rind and vanilla essence. Whisk the white of egg stiffly, add it lightly to the rest of the ingredients, and pour the mixture into the tartlet moulds, previously lined with paste. Bake from 15 to 20 minutes in a moderate oven, and when ¾ baked, dredge them well with castor sugar.
Time.—30 to 40 minutes. Average Cost. 8d., exclusive of the paste. Sufficient for 9 or 10 tartlets.
1719.—ORANGE TARTLETS. (Another Method.)
Ingredients.—The finely-grated rind of 2 oranges, the juice of 1 orange, 3 ozs. of butter, 3 ozs. of castor sugar, 1½ ozs. of cake crumbs, 2 eggs, 1 spoonful of cornflour, paste (No. 1667, or 1668).
Method.—Cream the butter and sugar well together, beat each yolk in separately, add the grated orange-peel, cornflour and orange juice, previously mixed smoothly together, the cakecrumbs, and lastly, the stiffly-whipped whites of eggs. Pour the mixture into 10 or 12 tartlet-tins, previously lined with paste, and bake for about 20 minutes in a moderately hot oven. When cold, mask with the icing prepared as below.
1720.—PARISIAN TARTLETS. (Fr.—Tartelettes à la Parisienne.)
Ingredients.—Short crust (No. 1667, or 1668), 3 ozs. of butter, 3 ozs. of castor sugar, 2 ozs. of cake crumbs, 1 oz. of cornflour, 1 oz. of ground almonds, 2 small eggs, 2 tablespoonfuls of cream, 1 dessertspoonful of lemon-juice, ½ a teaspoonful of ground cinnamon.
Method.—Cream the butter and sugar well together until thick and smooth, add the eggs separately and beat well. Mix the cream and cornflour smoothly together, stir the ingredients into the mixture, add the ground almonds, cake crumbs, cinnamon and lemon-juice, and mix well together. Line 12 tartlet-moulds with paste, fill them with the preparation, and bake in a moderate oven from 15 to 20 minutes. When ¾ baked, dredge them well with castor sugar.
Time.—30 to 40 minutes. Average Cost, 10d., exclusive of the paste. Sufficient for 12 tartlets.
