LEMON JELLY, NO. 2.
One-half box of gelatine.
One-half pint of cold water.
One pint of boiling water.
One cupful of sugar.
Two lemons (juice)✪ Lemon Jelly, No. 2.
Soak the gelatine in the cold water for two hours ; and
when dissolved, pour on it the boiling water, stir well, add
the sugar, and when nearly cold, add the lemon-juice.
Strain through a sieve into a mould and set away to
harden. Taste at the last, and add more sugar if
needed.
FRUIT JELLIES.
For best methods of making these jellies, see " The
Perfect Art of Canning and Preserving," published by the
Butterick Publishing Co., price fifteen cents. This is a
convenient sixteen-page pamphlet by the author of the
present work and contains in compact, readable form com-
plete instruction regarding all the processes of canning
and preserving ; and for this reason recipes and directions
for this class of household work are omitted from this
book.
TARTS, COOKIES, GINGERBREAD, ETC.
" The Queen of Hearts,
She made some tarts,
All on a Summer's day."
** Mother Goose."
Tarts, so called in America, differ very much from the
dainties similarly designated in England. We have learned
to call by that name very small shells of crust, which art
generally filled after cooking with a preparation made
expressly for the purpose. The tarts made by the
" Queen " mentioned above were evidently like our Amer-
ican pies — that is made with no upper crust, or with nar-
row strips laid across the top and forming a kind of lat-
tice-work.
Tarts are made of pie-crust or of puff paste. No rem-
nants or cuttings of either should therefore be thrown
away as useless. Pans in which to bake the crust may be
purchased at little cost ; and the tarts are easily made
and form an agreeable addition to the home luncheon or
supper table.
TART SHELLS.
Roll thin a quantity of plain or puff paste, and cut it
out with a glass or biscuit cutter. With a wine-glass or a
smaller cutter, remove the centers of two out of three of
503
504 THE PA TTERN COOK-BOOK
these circles; and lay the rings thus made on the third, in
this way building a little wall around the shell. Bake on
a baking-pan in a quick oven. When these shells are used,
no small pans are required. In using patty-pans, care-
fully line them with the crust, and bake quickly. When
the crusts are cold, fill them with jelly. Beat to a stiff
froth the whites of two eggs, add two table-spoonfuls of
sugar to the whites, and spread the latter on top of the
jelly in the shells. Return the shells to the oven, and
brown the egg delicately. The whites of two eggs will
make enough meringue for one dozen tarts. The mer-
ingue, of course, need not be used if not liked, but it adds
much to the attractiveness of the tarts.
APPLE TARTS. -
Five apples.
Three eggs.
One lemon (juice and rind).
One-quarter cupful of butter.
Three-quarters cupful of sugar.
One-half cupful of water✪ Apple Tarts.
Page 220 · 2 recipe records on this page
Presented as published in 1890. 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
LEMON JELLY, NO. 2.
One-half box of gelatine. One-half pint of cold water. One pint of boiling water. One cupful of sugar. Two lemons (juice).
Soak the gelatine in the cold water for two hours ; and when dissolved, pour on it the boiling water, stir well, add the sugar, and when nearly cold, add the lemon-juice. Strain through a sieve into a mould and set away to harden. Taste at the last, and add more sugar if needed.
FRUIT JELLIES.
For best methods of making these jellies, see " The Perfect Art of Canning and Preserving," published by the Butterick Publishing Co., price fifteen cents. This is a convenient sixteen-page pamphlet by the author of the present work and contains in compact, readable form complete instruction regarding all the processes of canning and preserving ; and for this reason recipes and directions for this class of household work are omitted from this book.
TARTS, COOKIES, GINGERBREAD, ETC.
" The Queen of Hearts, She made some tarts, All on a Summer's day."
** Mother Goose."
Tarts, so called in America, differ very much from the dainties similarly designated in England. We have learned to call by that name very small shells of crust, which art generally filled after cooking with a preparation made expressly for the purpose. The tarts made by the " Queen " mentioned above were evidently like our American pies — that is made with no upper crust, or with narrow strips laid across the top and forming a kind of lattice-work.
Tarts are made of pie-crust or of puff paste. No remnants or cuttings of either should therefore be thrown away as useless. Pans in which to bake the crust may be purchased at little cost ; and the tarts are easily made and form an agreeable addition to the home luncheon or supper table.
TART SHELLS.
Roll thin a quantity of plain or puff paste, and cut it out with a glass or biscuit cutter. With a wine-glass or a smaller cutter, remove the centers of two out of three of
these circles; and lay the rings thus made on the third, in this way building a little wall around the shell. Bake on a baking-pan in a quick oven. When these shells are used, no small pans are required. In using patty-pans, carefully line them with the crust, and bake quickly. When the crusts are cold, fill them with jelly. Beat to a stiff froth the whites of two eggs, add two table-spoonfuls of sugar to the whites, and spread the latter on top of the jelly in the shells. Return the shells to the oven, and brown the egg delicately. The whites of two eggs will make enough meringue for one dozen tarts. The meringue, of course, need not be used if not liked, but it adds much to the attractiveness of the tarts.
APPLE TARTS. -
Five apples.
Three eggs.
One lemon (juice and rind).
One-quarter cupful of butter.
Three-quarters cupful of sugar.
One-half cupful of water.
Records on this page
Lemon Jelly, No. 2Apple Tarts