Crumble Tart

Ingredients

• 1 cup sugar
• 1 teaspoon baking powder
• 1 cup nuts
• 1 tablespoon flour
• 2 eggs
• 1 cup chopped dates

Method

1. 1

   Beat eggs first, then mix all together.

2. 2

   Bake slowly about 40 minutes in bread loaf tin.

3. 3

   Serve with whipped cream.

Nutrition per serving

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 17. The excerpt below is the record exactly as published.

CRUMBLE TART 1 cup sugar, 1 teaspoon baking powder, 1 cup nuts, 1 table- spoon flour, 2 eggs, 1 cup chopped dates. Beat eggs first, then mix all together. Bake slowly about 40 minutes in bread loaf tin. Serve with whipped cream.—Mrs. Frank LaRoque. SCUPPERNONG JELLY Take freshly picked grapes and pulp, cook pulp and juice until seed fall to bottom of kettle. Take up and strain. For every measure of juice allow measure of sugar and put juice and sugar in separate kettles. Put juice on stove and bring to a good boil. Remove, pour over sugar. Dissolve thoroughly and strain into glasses.— Mrs. C. G. Cummings. BRANDY SAUCE 1 cup of boiling water 1% cups of sugar 1 tablespoon of butter Let this boil from three to five minutes, then add brandy to taste and take off the fire. Put in a pitcher, covered, and place in a vessel of hot water until ready to serve.—Mrs. Sudie Best. WINE SAUCE 2 eggs (yolks), small lump of sugar, % cup of wine, 3% cup of sugar, and boil until thick.—Mrs. Chas. G. Cummings. 54 THE HOUSEWIFE’S AID MEMORANDA eet THE HOUSEWIFE’S AID 55 PASTRY, PIES AND CUSTARDS PIE CRUST 1 pound flour 1% pound shortening 1 teaspoon salt 1% pint water Fold together—don’t work mixture, the rolling will make it smooth. Makes four crusts.—Mrs. E. T. Moseley. PIE CRUST 1144 cups pasting flour 4% cup shortening 1 dessert spoon of vinegar 4 tablespoons of ice water % teaspoon of salt Sift the flour and salt together into a mixing bowl, then add the lard and with a silver fork work the flour and lard together until well blended. Mix 1 dessert spoon of vinegar and 4 table- spoons of ice water together. Pour mixture slowly into the lard and flour and do not pour it all in one place but scatter it, while mixing. Blend all together. Roll out on a marble slab or board, using just enough flour to prevent sticking.—Mrs. R. L. Crisp. WINE PIE 8 eggs 1 light pound of sugar butter size of turkey egg 1 cup of milk 1 cup of wine 1 tablespoon flour

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