Cheese Tarts

Ingredients

• 4 lb. Flour
• 4 lb. Butter
• pinch Salt
• cold Water to form stiff dough
• ^ oz. butter
• 1 gill or teacupful milk
• | oz. flour
• 2 yolks of eggs
• white®
• 2 oz. grated cheese
• a pinch of carbonate of soda

Method

1. 1

   Turn out on well-floured board; cut out rounds for pastry tins, and put a piece of crust of bread in each while baking a nice brown.

2. 2

   Take out of oven and fill with cheese mixture.

3. 3

   Melt butter in pan, then add flour, and cook for a few minutes; add milk.

4. 4

   Stir till it boils thick and smooth.

5. 5

   Take off fire, and add yolks, salt, pepper, and cheese.

6. 6

   Whip whites to stiff froth, and add last.

7. 7

   When cases are baked crisp and dry, take out crust of bread, and put a spoonful of mixture in each.

8. 8

   Bake in oven till golden and hard to touch.

9. 9

   Sprinkle a little dry cheese over each, and serve hot.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 106. The excerpt below is the record exactly as published.

lb. Flour, 4 lb. Butter, 4 lb. Sugar, 3 Eggs, grated rind of Lemon. Beat butter to cream, add sugar, lemon peel, and -eggs (|well beaten). Mix all well, stir in flour gradually. Butter some darioles or cups, put in mixture f full, bake in moderate oven 1 liour. Serve with sweet sauce. Cheese Tarts. 4 lb. Floxir, 4 lb. Butter, pinch Salt, cold Water to form stiff dough. Turn out on well-floured board ; cut out some rounds for pastry tins, and put a piece of crust of bread in each while baking a nice brown. Take out of oven and fill with cheese mixture. For mixture — ^ oz. butter, 1 gill or teacupful milk, | oz. flour, 2 yolks of eggs and white®, salt and cayenne pepper to taste, 2 oz. grated cheese, and a pinch of carbonate of soda

Cook this with the app: pantry check, scaling, and the assistant.