Strawberry Tarts

Ingredients

• Mash I cup strawberries
• ^ sugar

Method

1. 1

   Roll out the reserved paste for tarts, line individual tart pans, and bake with the pie.

2. 2

   Prick the bottom of each tart with a fork.

3. 3

   Fill the tart shells with the mashed strawberry mixture.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 192. The excerpt below is the record exactly as published.

Mash I cup strawberries with ^ sugar and fill the tart shells with the mixture. Nut Loaf Cake Cream ^ c butter, add j4 c sugar and cream well. Mix and sift thoroughly i}i c flour, ^4 t cream tartar, i^ t baking powder, and add to the creamed mixture, alter- nately, with }i c milk. Add }^ c walnut meats cut into small pieces, then fold in the stiffly beaten whites of 4 eggs. Pour into a loaf cake pan and bake slowly about 30 to 40 m. Cover with Mocha Frosting. Use 4 egg yolks for Salad Dressing (p. 2'^), doubling the recipe. Mocha Frosting Cream ^ c butter, add lys c confectioner's sugar, grad- ually, creaming well ; mix i T powdered cocoa with 2 T hot coffee infusion, and when thoroughly melted add to the sugar mixture. If not thin enough to spread nicely on the cake, add a little more coft"ee until the desired consistency is reached. If too thin, add more sugar. 346 LESSONS IN COOKING Method of Work Start the bread, rolls, and coffee cake the first thing in the morning. If the latter is not set the night before use i yeast cake instead of ^. While the bread, etc., are rising, make the pastry, then set in a cool place while preparing the cherries. Finish the pie and tarts and place in the oven. By this time the bread, rolls, and coffee cake can be kneaded down and set to rise again, the rolls and coffee cake being put into the pans for baking. Now make the nut loaf cake, and place in the oven. The pie will doubt- less be done by this time, and the strawberry filling made and the tarts filled. While the cake is baking the frosting may be made. This is one advantage of this kind of frosting, that it may stand a number of hours without de- terioration. Also it has not the raw taste that uncooked frostings usually have. Then make the salad dressing. As soon as the cake is out of the oven, put in the rolls and coffee cake, and work down the bread again and put into the pans for a final rising. By the time the rolls, etc., are baked, the bread will be ready for the oven and may be baked. LUNCHEON Saturday Lesson 212 RUSSIAN SALAD HOT ROLLS STRAWBERRY TARTS

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