Orange Tartlets

Ingredients

• plain paste
• 1 cup sugar
• 4 cup orange juice
• 4 cup flour
• 1 tablespoon lemon juice
• Grated rind 1 orange
• 2 eggs slightly beaten
• 2 teaspoons butter

Method

1. 1

   Cover patty pans with plain paste and bake.

2. 2

   Fill with Orange Filling, cover with Meringue, and bake for ten minutes.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 10. The excerpt below is the record exactly as published.

ORANGE TARTLETS WITH MERINGUE. CRACKERS. CHEESE. Caré Nor. Family Dinners. 43 CORN AND CHICKEN SOUP. 1 can corn 14 tablespoons butter 2 cups chicken stock 14 tablespoons flour 2 cups milk 1 teaspoon salt 1 slice onion Few grains pepper Chop corn, add stock, bring slowly to boiling point, and let simmer fifteen minutes; then rub through a sieve. Scald milk with onion, remove onion, and add milk to corn. Melt butter, add flour and pour on gradually, while stirring constantly, hot mixture; then add salt and pepper. BROILED OYSTERS. Wash one and one-half pints large oysters. Dry be- tween towels, dip in melted butter, then in fine cracker crumbs seasoned with salt. Place in a greased wire broiler and broil over a clear fire until juices begin to flow, turning frequently. Remove to hot serving dish, spread with Maitre d’Hétel Butter and garnish with water cress. BOILED SPINACH. Remove roots, carefully pick over and wash in several waters one-half peck spinach, being sure that it is free from all sand. Put in a stew pan containing two quarts boiling water, to which has been added one-half tablespoon salt, one-half teaspoon sugar, and one-fourth teaspoon soda. Cook until soft; the time required be- ing about twenty minutes. Drain thoroughly, chop, and add one-fourth cup melted butter and season with salt. Remove to hot serving dish, and garnish with tri- angles of bread sautéd in butter. 44 What to Have for Dinner. BOILED CALVES’ TONGUES. Cover four fresh tongues with boiling water. Add five slices carrot, two stalks celery, one onion stuck with six cloves, fifteen peppercorns and one-half tablespoon salt, and cook until tender. Take from water, remove skin and roots and cut in halves lengthwise. Cook one- half can tomatoes with two cups brown stock until re- _duced to one-half cup. Reheat tongues in sauce. Gar- nish with parsley, lemon wheels and points of bread sautéd in butter. MASHED POTATOES. Pare eight medium-sized potatoes and soak in cold water one hour. Cook in boiling salted water, until soft, then drain. Mash thoroughly, using a potato masher in same stew pan in which they were cooked. Add one-third cup butter, one and one-half teaspoons salt, few grains pepper, and one-half cup hot milk. Beat with a fork until creamy, reheat, and pile lightly on hot vegetable dish. ORANGE TARTLETS. Cover inverted patty pans (or muffin pans) with plain paste and bake in quick oven. Remove from pans, place on tin baking sheet, fill with Orange Filling, cover with Meringue and bake ten minutes. ORANGE FILLING. 1 cup sugar 4 cup orange juice 4 cup flour 1 tablespoon lemon juice Grated rind 1 orange 2 eggs slightly beaten. 2 teaspoons butter

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