Date Tarts

Ingredients

• Whites 4 eggs
• 0.5 lb. shelled almonds
• 4 ce. fruit sugar
• 0.5 lb. dates
• 1 tsp. vanilla

Method

1. 1

   Blanch almonds and stone dates; put them through the meat chopper together.

2. 2

   Beat whites of eggs stiff, add one-half the sugar gradually, beating all the time; flavor; then fold in lightly almonds and dates mixed with remaining sugar.

3. 3

   Turn into a shallow buttered pan and bake in a slow oven 1 hour.

4. 4

   Remove from oven, cut in bars while hot; then remove from pan.

Nutrition per serving

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 43. The excerpt below is the record exactly as published.

. 4 lb. shelled almonds. 4 lb. fruit sugar. Whites 3 eggs. Blanch almonds and put them through the meat chopper, using the nut grinder. Add sugar and mix thoroughly; then gradually add unbeaten whites of eggs. The mixture should be stiff enough to hold its shape. ‘Cover baking sheet with unbuttered paper, and drop mixture on it; allow 1 tsp. for each macaroon. Bake in a slow oven 15 minutes, or until a 68 delicate brown. The time should not exceed 20 minutes. When done, remove paper with macaroons and invert on a cake cooler. Wring a cloth out of cold water, place it over the paper and allow it to remain until macaroons may be easily removed. When cool, place in a tin box or glass jar. This amount will make about seven dozen macaroons. LADY FINGERS. Whites 3 eggs. tsp. vanilla. 3 Cc. fruit sugar. Ce LO Yolks 2 eggs. Salt. Beat whites of eggs until stiff and dry; add sugar gradually, beating all the time. Beat yolks of eggs until thick and lemon-colored, and add to first mixture; flavor. Beat thoroughly, then carefully cut and fold in flour, mixed and sifted with salt. Cover a baking sheet with unbuttered paper, and with a pastry tube shape lady fingers 3 inches long and # inch wide. Sprinkle with fruit sugar and bake in a slow oven 12 to 15 minutes. Remove from paper and put together in pairs, using white of egg. Colt iE CREAM PUFES. L c. boiling water. 1 c. flour. 3 ¢. butter. _ 3 eggs. Put water and butter in a saucepan; heat to boiling point, then add flour all at once and stir until smooth; cook from onehalf to one mingte. When cool add unbeaten eggs one at a time, stirring until perfectly smooth, after each egg is added. (The mixture should be stiff enough to hold its shape without spreading.) Chill; then drop by tablespoons, or force through a large pastry tube, on a buttered baking sheet. Bake in a hot oven 25 to 30 minutes. When cold make an opening in the side and fill with cream filling. CREAM FILLING. ieceemiitke 3 ce. flour. 3 c. sugar. Lege: Salt. i tsp. butter. 4 tsp. vanilla. Seald milk; mix sugar, flour and salt, and add the hot milk. Cook in double boiler, stirring occasionally, for 15 minutes. Beat egg slightly and add to milk mixture; add butter and cook until egg thickens. Cool slightly and flavor. MERINGUES. Whites 4 eggs. 4 ce. fruit sugar. 4 tsp. vanilla. Beat whites of eggs until stiff; add gradually 2 c. of the sugar, and continue beating until the mixture will hold its shape; fold in remaining sugar, and flavor. Cover a wet board with paper and press meringue mixture on it, using a pastry tube, or shape with a spoon. Bake 45 to 60 minutes in a very slow oven. Take from paper, and with a spoon care- fully remove the soft™part; then return meringues to oven to dry. When cold, fill with whipped cream, water ice, or ice cream, For kisses, shape with a small star tube, decorate and bake 30 minutes. Remove from paper and put together in pairs. DATE TARTS. Whites 4 eggs. + lb. shelled almonds. 4 ce. fruit sugar. + lb. dates. 1 tsp. vanilla

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