FILLINGS FOR TARTS

New Zealand Listener, Volume 9, Issue 223, 1 October 1943, Page 19

FILLINGS FOR TARTS

a good variety of fillings, both sweet and savoury. One good baking of pastry can be made into lots of tart-cases, both little individual ones, or bigger ones, made in sandwich tins, or pie-plates, and these will keep for a few days. So that by making different fillings you have plenty of change without much trouble. |’ is very useful to be able to make Cheesecakes Line patty tins with short pastry. Make a breakfast cup of curds by straining junket through cloth or strainer. Cream together a tablespoon each of butter and sugar, add an egg, and beat well, then mix in a few currants (or sultanas), and the curds. Mix all well, half-fill the tart-tins, and bake golden brown in a good oven, Maids of Honour Half a pound of junket-curds strained fairly dry, 60z. butter, 1 mashed potato, grated rind of 3 lemons and the juice of one, the yolks of 3 eggs, 60z. sugar, 2oz. of almonds put through mincer (or walnuts flavoured with a little almond essence), a little grated nutmeg or spice. Mix the butter and the curd together well. Beat the eggs and sugar together. Then mix everything well. Line patty tins with puff pastry, and fill with mixture, and bake in a good oven. Savoury. Fruit Tarts Make a cheese pastry by adding grated cheese to ordinary recipe. A good one is 60z. wholemeal, 30z. white flour, 4oz. butter, 3 tablespoons grated cheese, 1% teaspoon baking powder, and one egg to mix, with a little extra water or milk if required. Line patty tins and bake. Fill with a savoury mixture made of % cup raisins or sultans, chopped, 4oz. minced cold ham, 2 tablespoons chopped pickles, bound together with a spoonful of mayonnaise. Dainty Cheese Filling Mix well together 2 tablespoons whipped cream, 3 tablespoons grated cheese, 2 tablespoons chopped celery, a dash of salt and of cayenne. Fill cold pastry-cases with this. Picnic Pie Use flaky pastry to line a pie-plate. Put on a layer of sliced cooked pork sausages, then a layer of rashers of ‘bacon. Smear with a little tomato_ sauce. Break three or four eggs carefully on top, so that the yolks remain whole. Season with a little pepper and cover with a top crust. Bake in steady oven, long enough to cook the pastry, bacon and eggs, Excellent for a substantial supper. Grapefruit Cheese Juice of three large grapefruit and rind of one, %lb. butter, 2 cups sugar, 2 well-beaten eggs. Put butter and sugar, juice and rind into large basin or’ double saucepan. Stand over a pan of boiling water. When these have

melted and blended together, add the well-beaten eggs, stirring constantly and thoroughly until the mixture thickens. Pour into small pots, cover when cold. This will keep a considerable time, and is delightful change from lemon.

Lemon Cheese One cup sugar, 4 lemons-grated rind and juice, 2 tablespoons butter and 2 eggs. Cook till thick in a double boiler. Pumpkin Lemon Cheese t Boil 4lbs. pumpkin, strain well and mash. Add Y,lb. butter, 4lbs. sugar, juice and rind of 3 large lemons. Boil all together for half an hour, stirring well all the time. Bottle and tie down. Banana Mock Cream | Beat together until very stiff the whites of 2 eggs and 1 sliced banana. Banana dissolves‘ and helps to form cream. ,