Crisco Tartlets

Ingredients

• Cream Crisco
• sugar
• ground rice
• crumbs
• currants
• cream
• salt
• lemon extract
• whites of eggs

Method

1. 1

   Cream Crisco and sugar together, add ground rice, crumbs, peel, currants, cream, salt, lemon extract, and whites of eggs well beaten.

2. 2

   Roll out paste, cut into rounds, line some Criscoed tartlet tins with rounds, put in each a tablespoonful of the mixture.

3. 3

   Bake tartlets in moderate oven from twelve to fifteen minutes.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 49. The excerpt below is the record exactly as published.

ground rice, crumbs, peel, currants, cream, salt, lemon extract, and whites of eggs well beaten. Roll out paste, cut into rounds, line some Criscoed tartlet tins with rounds, put in each a tablespoonful of the mixture. Bake tartlets in moderate oven from twelve to fifteen minutes. Or, these tartlets may be covered with frosting, and a little chopped cocoanut sprinkled over tops. Sufficient for nine tartlets. 94 Pastries Bartemian Tarts 1 cupful sugar 1 egg 1 lemon 1 cupful raisins 1% lb. chopped candied citron 1 tablespoonful melted peel Crisco Crisco flake pastry Y% teaspoonful salt Roll pastry thin and cut out large cakes of it. Beat egg, add sugar, Crisco, rind and strained juice of lemon, salt, citron, and raisins. Mix and put tablespoonful of mixture on each of pastry cakes, wet edges of paste and fold like old fashioned turn over. Do not stick with fork or juice will run out. Lay turn overs on Criscoed tins and bake in hot oven from twelve to fifteen minutes. Sufficient for twelve tarts. Apricot Tarts 2 cupfuls flour 2 teaspoonfuls vanilla extract ¥% cupful Crisco 1 teaspoonful baking powder 4 tablespoonfuls sugar Apricot jam or jelly ¥Y% teaspoonful salt Whipped cream 1 egg Angelica Preserved cherries Rub Crisco into flour, add salt, sugar, baking powder, break egg in and mix well with fork, then add vanilla. Roll out, cut with cutter and line Criscoed tartlet tins with the rounds. Line with paper and put in some rice or peas to keep paste from rising; bake in hot oven twenty min- utes. Remove rice and papers. When pastries are cold put in each one a spoonful of the jam or jelly. Fill with whipped cream and decorate with cherries and angelica. Sufficient for thirty tarts. Bakewell Tartlets 4 tablespoonfuls sugar ¥% teaspoonful baking powder 2 eggs Y% teaspoonful salt 4 tablespoonfuls Crisco ¥% teaspoonful lemon extract 1 cupful flour Preserves Pastry Cream Crisco

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