The new century cookery book

2010. Tartelettes aux Oranges. — 2 Jaffa or St. Michael or 4 Tangerine oranges, 3 oz. sugar (caster), 3 oz. butter, 3 yolks and 1 white of eggs, \ teaspoonful vanilla essence, about 4 lb. puff-paste trimmings. k Peel the oranges very thinly, without cutting any of the white part ; chop the rind finely. Cream the butter and sugar, add by degrees the yolks of eggs, stir in the vanilla essence, chopped orangerind, and two tablespoonfuls of orange-juice. Add a pinch of salt to the white of egg, whisk to a stiff froth, and fold into the mixture. Boll out the paste, line from eight to ten tartlet-moulds, prick the paste with a fork, and fill three-parts full with the mixture. Put them on a baking-tin, bake for fifteen minutes in a moderate oven, then dust with sugar, and finish baking. Turn out, cool, and dish up on a folded napkin or dish-paper. 2011. Tartelettes a la Parisienne. — \ lb. of short crust for lining (No. 1943), 2 small eggs, 1 oz. ground almonds, 3 oz. caster sugar, 3 oz. butter (fresh), 1 oz. patent corn-flour, 2 oz. crushed cake-crumbs, Genoise or sponge cakes, 1 dessertspoonful lemon-juice t 4 teaspoonful ground cinnamon, 2 tablespoonfuls cream. Boll out the paste, stamp out some rounds the size of the tartletmoulds, line these with the paste, and prick the paste with a fork. Cream the buttery with the sugar, work the eggs in gradually, and beat well for some minutes, then add the ground almonds. Moisten the corn-flour with the cream, then mix with the above. Now add.the cake-crumbs (previously rubbed through a sieve), the lemon -juice, cinnamon, and the ground almonds. Fill the lined tartlet-moulds with this preparation, dredge the top with caster sugar, and bake in a moderate oven from fifteen to twenty minutes. 2012. Tartelettes aux Artichauts. — For paste : 4 lb. flour, 4 lb. butter, 1 yolk of egg, a teaspoonful caster sugar, a pinch of salt. For mixture : \ lb. almonds (ground), \ lb. caster sugar, f oz'. corn-flour, §■ oz. butter, a grate of nutmeg, 1 whole egg and 1 yolk, 2 tablespoonfuls jam. Prepare a short-crust paste by adding a pinch of salt and a teaspoonful of sugar to the flour, rub in 4 oz. butter, moisten with the yolk of an egg and a few drops of water or milk if needed. Poll out the paste about a quarter of an inch thick, stamp out some rounds, and line a number of buttered tartlet moulds or patty-pans (the above quantities are estimated to produce from eight to nine tartlets). Prick the bottom of each mould with a fork to prevent blisters in baking. Mix the corn-flour with one whole and a yolk of egg. Add the sugar (4 oz.), work in the ground almonds, add the nutmeg and butter (i oz. melted), put about half a teaspoonful of strawberry or raspberry jam in each lined mould, fill up with the mixture. Bake in a moderate oven to a golden colour. 2013. Tartelettes a la Balmoral.— Puff-paste for lining tartlet-moulds, 2 eggs, 2 oz. dried cherries, 4 oz. butter, 4 oz. caster sugar, i oz. fecula or 1 oz. corn-flour, 2 oz. crushed sponge-cakes, 2 oz. lemon-peel.