Fruit Tart

Ingredients

• 2 pounds fruit
• 1 cup sugar
• ginger
• 2 cups flour
• 6 tablespoons Crisco
• baking powder

Method

1. 1

   Prepare fruit according to type.

2. 2

   Make paste with flour, sugar, baking powder, and Crisco, adding cold water to make stiff.

3. 3

   Roll out and fit into dish, fill with prepared fruit, and bake for 1 hour until boiling out at sides.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 106. The excerpt below is the record exactly as published.

cups sugar, 2 eggs, 14 cup Crisco, 4 squares chocolate, 114 cups flour, measured after sifting, 3 teaspoons’ baking powder, 1 teaspoon salt, % cup milk, and 1 teaspoon vanilla. Cream Crisco and sugar, add well beaten eggs, then chocolate melted, beat thoroughly. Sift salt and bak- ing powder with flour and add al- ternating with milk to previous mix- ture. Add flavoring last and beat thoroughly before pouring into a pan well greased with Crisco. Bake in a moderate oven about 40 minutes, May 9 Broiled Bluefish *Souffle Potatoes, Canadian Style Spinach Radish Roses Coffee Jelly, Whipped Cream Sponge Cakes Coffee *Souffle Potatoes, Canadian Style— Select 6 large even-sized potatoes, wash and scrub them, and when dry Stewed Apricots - A Calendar of Dinners bake them in hot oven until done. Cut off small portion of skin and re- move inside part while hot. Rub this quickly through sieve into a basin, add 1 tablespoon cream, 1 tablespoon Crisco, salt, pepper, nut- meg to taste, and work in 4 yolks of eggs. Beat whites of eggs to stiff froth, and stir lightly into mixture. Fill potato shells with this, and bake slowly for about % hour, or long enough for mixture to rise, and surface of it to brown. If liked, a little grated cheese can be incor- porated with mixture and sprinkled over top of potatoes just before baking second time. ) May 10 Haricot Soup Rice Fritters Tomatoes au Gratin *Baked Bananas Bread Cheese Coffee *Baked Bananas—Remove skins from 7 bananas and cut in halves length- wise. Put in shallow granite pan or on an old platter. Mix 2 tablespoons melted Crisco, 14 cup sugar, and 2 tablespoons lemon juice. Baste ba- nanas with % the mixture. Bake 20 minutes in slow oven, basting during baking .with remaining mixture. May 11 Fish Soup Salt Cod Fish Balls Steamed Brown Bread Dressed Shredded Cabbage *Cream Pie Coffee *Cream Pie—3 eggs, 3 tablespoons sugar, 3 tablespoons flour, 1 table- spoon Crisco, 114 pints milk, and 1 teaspoon lemon extract. Mix sugar and flour and then put into a saucepan, then add yolks of eggs, Crisco, milk and flavoring. Stir constantly until it thickens and then divide into 2 baked pie crusts and cover with a meringue made of whites of eggs. 181 A Calendar of Dinners May 12 Fried Fish, Tartare Sauce Calves’ Tongues Sorrel Puree French Pigeon Pre * Macaroni, al’Italtenne Polish Salad Apricot Parfait Coffee *Macaroni, a I’Italienne—% pound macaroni, 2 tablespoons flour, 2 tablespoons Crisco, salt and paprika to taste, 14 cup brown stock, % cup tomato pulp, and % cup grated cheese. Make sauce of Crisco, flour seasonings, stock, and tomato pulp. Tomato pulp should be quite thick from long cooking. Add macaroni, cooked until tender, in boiling salted water, rinsed and drained. Reheat in double boiler, adding cheese mean- while. Serve when cheese is melted and whole 1s very hot. May 13 Grilled Salmon Cucumber Potatoes Galantine of Beef, Aspic Jelly Vegetable Salad *Fruit Tart Custard Coffee *Fruit Tart—2 pounds fruit, l cupsugar, ginger, 2 cups flour, 6 tablespoons Crisco, and baking powder

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