Boil the milk with sugar and cinnamon, stir butter and
maizena and a little cold milk together, pour into the
boiling milk. Boil for five minutes, pour into a basin, and
when cold add two eggs well whisked. Line a tart-dish
with paste, pour in this mixture, and bake for twenty
minutes.
338
TART (DUTCH POTATO). [T
TART (DUTCH POTATO).
^" Aardappelen Taart."* Mrs. Myburgh, from an old Dutch Recipe
Book.)
Ingredients,
I If>. Potatoes. 10 Sweet Almonds.
J lb. Loaf Sugar. 25 Bitter Almonds.
8 Eggs. Some Rose-water.
Boil the potatoes well, mash very fine ; beat the yolks
and whites separately; mix the yolks with the sugar; then
add potatoes, then the whites, and lastly almonds, blanched
and pounded with rose-water. Weigh the potatoes before
you peel and boil them. Bake as you would a sponge-
cake in a moderate oven for an hour.
TART {ANOTHER POTATO).
Ingredients.
I lb. Potatoes (weighed before 20 Bitter Almonds.
peeling). 4 'b- Sugar.
i8o Sweet Almonds. 8 Eggs.
Mix like the other. Line a tart-dish with puff paste
and fill with this mixture. Bake a nice brown.
TART (POTATO).
(A similar Recipe. Cape. Mrs. Myburgh.)
Ingredients.
\ lb. Potatoes (boiled and 6 well-beaten Eggs,
well mashed). 100 Sweet Almonds.
i lb. Sugar. =5 Bitter Almonds.
Rose-water.
Blanch and pound the almonds with rose-water, mix
with the sugar; stir in the potatoes. Bake in a pie-dish
lined with puff paste,
«39
T] TART (WALNUT)— TEA CAKES.
TART {WALNUT).
(An old German Cake. Mrs. Van der Riet)
Ingredienti.
A Stale Sponge Cake. i pint of Milk.
100 Walnuts. ■ Eggs.
I spoonful of Sugar✪ Walnut Tart.
Take a hundred walnuts (or a grated cocoa-nut) ; shell
and pound the walnuts — it should be a teacupful. Make a
custard of the milk and eggs, and a spoonful of sugar.
Add the pounded walnuts, stirring until it thickens, then
pour into a basin to cool. Cut your cake in slices (a plain
round mould is best), putting them together carefully;
then put the bottom piece on a dish, cover it with some of
the walnut custard, put the next slice so as to fit, and put
on some custard, and so on till the cake is built up again.
Of the whites of the eggs make an icing. Ice the whole
cake; ornament the top with pieces of walnut and some
little bits of icing coloured with cochineal. If cocoa-nut is
used instead of walnuts, boil it with sugar into a syrup, as
you do cocoa-nut ice. An excellent way of using up a
stale sponge cake.
TARTLETS (.MARMALADE CREAM).
Line some patty-pans with puff paste : now fill them
with this mixture : one tablespoonful of apricot marmalade,
the yolks of two eggs, one white, the weight of one egg in
butter✪ Marmalade Cream Tartlets and in sugar. Whip all to a cream ; put into the little
tins. Bake in a hot oven twenty minutes. To be eaten cold.
" TASSAL."~See Note at end of T, p. 246.
TEA.— See Note at end of T, p. 246.
TEA CAKES {EXCELLENT TEA BISCUITS).
(Miss Becker's Recipe.)
Ingredients.
1 lb. of Crystallised Sugar. 3 Eggs.
I lb' of BmtP; X !^^^P°°" °f Ponded Rock Ammonia.
4 lb. 01 Butter. I teaspoon of Vanilla Essence✪ Excellent Tea Cakes (Miss Becker's Recipe).
Beat the butter to a cream with the sugar, then add
whites and vanilla; mix the ammon dry wi^t^ ^he flour
240
TEA CAKES ("BUTTER BISCUITS "—GERMAN). [T
✪ Butter Biscuits (German)
Page 82 · 4 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Boil the milk with sugar and cinnamon, stir butter and
maizena and a little cold milk together, pour into the
boiling milk. Boil for five minutes, pour into a basin, and
when cold add two eggs well whisked. Line a tart-dish
with paste, pour in this mixture, and bake for twenty
minutes.
338
TART (DUTCH POTATO). [T
TART (DUTCH POTATO).
^" Aardappelen Taart."* Mrs. Myburgh, from an old Dutch Recipe
Book.)
Ingredients,
I If>. Potatoes. 10 Sweet Almonds.
J lb. Loaf Sugar. 25 Bitter Almonds.
8 Eggs. Some Rose-water.
Boil the potatoes well, mash very fine ; beat the yolks
and whites separately; mix the yolks with the sugar; then
add potatoes, then the whites, and lastly almonds, blanched
and pounded with rose-water. Weigh the potatoes before
you peel and boil them. Bake as you would a sponge-
cake in a moderate oven for an hour.
TART {ANOTHER POTATO).
Ingredients.
I lb. Potatoes (weighed before 20 Bitter Almonds.
peeling). 4 'b- Sugar.
i8o Sweet Almonds. 8 Eggs.
Mix like the other. Line a tart-dish with puff paste
and fill with this mixture. Bake a nice brown.
TART (POTATO).
(A similar Recipe. Cape. Mrs. Myburgh.)
Ingredients.
\ lb. Potatoes (boiled and 6 well-beaten Eggs,
well mashed). 100 Sweet Almonds.
i lb. Sugar. =5 Bitter Almonds.
Rose-water.
Blanch and pound the almonds with rose-water, mix
with the sugar; stir in the potatoes. Bake in a pie-dish
lined with puff paste,
«39
T] TART (WALNUT)— TEA CAKES.
TART {WALNUT).
(An old German Cake. Mrs. Van der Riet)
Ingredienti.
A Stale Sponge Cake. i pint of Milk.
100 Walnuts. ■ Eggs.
I spoonful of Sugar.
Take a hundred walnuts (or a grated cocoa-nut) ; shell
and pound the walnuts — it should be a teacupful. Make a
custard of the milk and eggs, and a spoonful of sugar.
Add the pounded walnuts, stirring until it thickens, then
pour into a basin to cool. Cut your cake in slices (a plain
round mould is best), putting them together carefully;
then put the bottom piece on a dish, cover it with some of
the walnut custard, put the next slice so as to fit, and put
on some custard, and so on till the cake is built up again.
Of the whites of the eggs make an icing. Ice the whole
cake; ornament the top with pieces of walnut and some
little bits of icing coloured with cochineal. If cocoa-nut is
used instead of walnuts, boil it with sugar into a syrup, as
you do cocoa-nut ice. An excellent way of using up a
stale sponge cake.
TARTLETS (.MARMALADE CREAM).
Line some patty-pans with puff paste : now fill them
with this mixture : one tablespoonful of apricot marmalade,
the yolks of two eggs, one white, the weight of one egg in
butter and in sugar. Whip all to a cream ; put into the little
tins. Bake in a hot oven twenty minutes. To be eaten cold.
" TASSAL."~See Note at end of T, p. 246.
TEA.— See Note at end of T, p. 246.
TEA CAKES {EXCELLENT TEA BISCUITS).
(Miss Becker's Recipe.)
Ingredients.
1 lb. of Crystallised Sugar. 3 Eggs.
I lb' of BmtP; X !^^^P°°" °f Ponded Rock Ammonia.
4 lb. 01 Butter. I teaspoon of Vanilla Essence.
Beat the butter to a cream with the sugar, then add
whites and vanilla; mix the ammon dry wi^t^ ^he flour
240
TEA CAKES ("BUTTER BISCUITS "—GERMAN). [T