Ryzon Cocoanut Tart

Ingredients

• 2 eggs, separated
• 1 cupful (1/2 pint) milk
• 1 level tablespoonful cornstarch
• 1/2 cupful (2 ounces) chopped cocoanut
• 1/4 level teaspoonful Ryzon
• 1 teaspoonful vanilla extract
• 2 tablespoonfuls raspberry jam
• 1 level tablespoonful (1/4 ounce) sugar
• Ryzon chopped pastry, see page 59.

Method

1. 1

   Line a greased glass pie plate with pastry.

2. 2

   Perforate it in several places with a fork before putting in the oven, to avoid blistering.

3. 3

   Bake in a moderate oven until ready.

4. 4

   Beat yolks of eggs with sugar.

5. 5

   Heat milk (except two tablespoonfuls) and pour it slowly onto yolks of eggs, stirring all the time.

6. 6

   Return this to the saucepan, and add cornstarch moistened with remainder of milk.

7. 7

   Stir until well thickened, and then remove from the fire.

8. 8

   Add cocoanut, Ryzon, extract, and whites of eggs stiffly beaten.

9. 9

   Put jam at the bottom of pastry case, and mixture on the top.

10. 10

    Brown lightly in the oven.

11. 11

    Sprinkle with sugar, and serve the tart either hot or cold.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 51. The excerpt below is the record exactly as published.

4 level teaspoonful Ryzon. 4 level tablespoonfuls (i ounce) flour. I level tablespoonful powdered sugar. Line a buttered pie plate with the pastry, then spread in jam or jelly. Melt butter with sugar in a small saucepan, add one of the eggs, with three yolks, and mix well; take from the fire, add lemon extract, and flour sifted with Ryzon. Spread this mixture over the jelly and bake in a moderate oven for forty minutes. Beat up remaining whites of eggs to a stiff froth, add powdered sugar and beat again. , Pile on top of the pie and brown lightly in the oven. Serve hot or cold. If liked, the meringue may be placed around the pie. RYZON PARISIAN APPLE PIE Thinly sliced apples. I level cupful {yi potiiid) sugar. yi level teaspoonful grated nutmeg. I tablespoonful lemon juice. yi cupful {yi gill) water. 1 tablespoonful (yi ounce) butter. 2 eggs, separated. I level teaspoonful Ryzon. I level cupful (4 ounces) flour. yi level teaspoonful salt. ^ cupful {lyi gills) milk. Butter a pie plate and fill with apples; sprinkle in one-half of sugar, add nutmeg, lemon juice, and water. Cream butter and remainder of sugar together; add yolks of eggs and beat well, sift in Ryzon, flour and salt, add milk and beat for two minutes. Pour this batter over apples and bake in a moderate oven until apples are soft. Beat up whites of eggs to a stiff froth, then add two tablespooiifuls of sugar and beat again; spread this frosting over the apples and return to oven to brown lightly. Serve hot with hot milk. Sufficient for six persons. RYZON DEEP APPLE PIE Ryzon chopped pastry, see page 59. 8 to 12 tart apples. I level cupful {yi pound) sugar. yi level teaspoonful powdered cinnamon. yi level teaspoonful grated nutmeg. Invert in the center of a deep fireproof dish a teacup or pie funnel, then fill remaining space with apples, peeled, cored and quartered. Sprin- kle with sugar mixed with spices; or in place of sugar use grated maple sugar or molasses and sugar, half and half. RoU a strip of RyzoN pastry one-half inch wide, wet edge of dish with water, place paste on edge, then cover with a crust a little larger than the dish, with the full- ness thrown back in the center. Pinch cover to the rim and bake in a moderately hot oven until apples are tender. Sufficient for six persons. Sometimes deep apple pie is served with cream cheese. Mix a small cream cheese with one-half pint of whipped cream and one-half teaspoonful of salt. Put this mixture into a forcing bag with a star tube and press out on top of pie in a fancy pattern. Serve hot. 62 RYZOx\ LEMON MERINGUE PIE ^ cupful (6 ounces) sugar. 3 level tablespoonfuls cornstarch. I cupful {yi pint) boiling water. I tablespoonful {}4 ounce) butter. 3 egg yolks. 1 lemon rind, grated. 4 tablespoonfuls lemon juice. Ryzon flaky pastry, see page 58. For Meringue: 3 egg whites. 3 level tablespoonfuls {i^/i ounces) sugar. fi tablespoonful lemon juice. For Pie : — Mix sugar and cornstarch in a small saucepan, add boiling water, stirring constantly, and cook for two minutes. Add butter, egg yolks well beaten, grated rind and lemon juice. Re- move from the fire and cool. Line a pie plate with Ryzon pastry, cutting the pastry larger than the plate and building up a rim; pinch with the fingers first dipped in flour. Pour in the mixture and bake in a moderate oven for twenty minutes, or until the pastry is done. For Meringue: — Beat whites of eggs until stiff, add gradually sugar and lemon juice, and continue beating for two minutes. Pile on the top of the pie and return to the oven to brown lightly. Sufficient for six persons. RYZON TARTLETS RYZON COCOANUT TART Ryzon chopped pastry, see page 59. 2 eggs, separated. I cupful {yi pint) milk. 1 level tablespoonful cornstarch. }i cupful (2 ounces) chopped cocoanut. yi level teaspoonful Ryzon. yi teaspoonful vanilla extract. 2 tablespoonfuls raspberry jam. I level tablespoonful {}4 ounce) sugar.

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