THE COOK’S CORNER.
ORANGE TARTLETS. Line some small tartlet pans with good short pastry. Select two firm, sweet oranges; peel them as thinly as possible and chop the peel finely. Cream three ounces of butter with three ounces of castor sugar; beat in, separately, the yolks of three eggs; add two tablcspoonsful of the juice of the oranges and the chopped rind, together with vanilla essence to flavour. Whisk the whites of the eggs until frothy, and fold them lightly into the other ingredients. Divide this mixture into the tartlet cases and bake for fifteen or twenty ininutes.ih a moderate oven. When three-parts cooked, dredge V the tartlets with castor sugar.
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Bibliographic details
Putaruru Press, Volume VII, Issue 301, 15 August 1929, Page 2
Word Count
111THE COOK’S CORNER. Putaruru Press, Volume VII, Issue 301, 15 August 1929, Page 2
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