Cocoanut Tarts

Ingredients

• Butter, 2 ounces
• Baking powder, 1/4 teaspoon
• Egg, 1
• Cocoanut, 1 cup
• Sugar, 1/2 cup
• Currants.
• Jam.

Method

1. 1

   Cream butter, add beaten egg, sugar, cocoanut, and baking powder.

2. 2

   Mix in a few currants and stir all well together.

3. 3

   Line tart tins with good pastry, spread with a thin layer of any kind of jam, add mixture and bake.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 108. The excerpt below is the record exactly as published.

Sugar, 1 cup. Stew all together for 10 minutes and bake in 2 rich crusts in rather a quick oven. PRUNE PIE. Prunes, % pound. Lemon juice, 1 tablespoon. Sugar, 1/2 small cup. Butter, 1% teaspoons. Flour, 1 tablespoon. Wash prunes and soak in cold water to cover over nisrht, cook in same water till soft, remove stones and cut prunes in quarters. Mix with sugar, lemon juice and liquor in which prunes were cooked, which should be reduced to iy2 tablespoons. Line pie plate with crust, cover with prune mixture, dot over with butter and dredge with flour. Put on upper crust and bake in moderate oven. MOCK CHERRY PIE. Cranberries, 1 cup. Water, 1 cup. Raisins, y2 CUP- Flour, 1 tablespoon. Sugar, 1 cup. Vanilla, 1 teaspoon. Cook altogether for a few minutes, then add vanilla and bake with 2 crusts. Mrs. 8. K., of the W. R. C., Eoxbury. MIRROR PIE. Fill a baked shell with wine jelly made with gelatine. Let harden. Serve with whipped cream. May be made in tarts, also. PINEAPPLE PIE. Pineapple, 1 can. Salt, a pinch. Sugar, 1 cup. Lemon juice. Flour, 2 tablespoons. Butter, 1 tablespoon. Eggs, 2. Chop the pineapple fine, drain and measure juice. To tho pineapple add the sugar, eggs, beaten well, and flour and salt. Pour over 1 cup of the juice (adding water if necessary to mnke a cup) and lemon juice to flavor. Dot over with the butter cut in bits and bake in 1 crust with bars of pastry on top. Ec/leston Square. 238 PIES. RHUBARB CUSTARD PIE. Fresh rhubarb, 10 stalks. Milk, 2-3 cup. Egg yolks, 2. Butter, 1 teaspoon. Sugar, 1 large cup. Nutmeg, a pinch. Slice the rhubarb, cut into small pieces. Stew until tender, then mash fine and press through a colander. Add the remaining ingredients, beating eggs well. Mix and bake with one crust only as for ordinary custard pie. CARROT COCOANUT PIE. Carrot pulp, 1 cup. Eggs, 2. Shredded cocoanut, 2-3 cup. Salt, y2 teaspoon. Milk, 1 pint. Sugar. Vanilla, */£ teaspoon. Clean, dice and stew carrots in as little water as possible. Rub through a colander, then measure. To the cocoanut and carrot add milk, well beaten eggs, salt and sugar to taste. Flavor and pour into 1 crust. Bake same as for squash pie. Cover with meringue if desired. Old Bach. COCOANUT TARTS. Butter, 2 ounces. Baking powder, 14 teaspoon. Egg, 1. Cocoanut, 1 cup. Sugar, y2 cup. Currants. Jam.

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