Cream Raspberry Tart. ✠
Line a dish with paste and fill with raspberries, made very sweet with powdered sugar. Cover with paste, but do not pinch it down at the edges. When done, lift the top crust, which should be thicker than usual, and pour upon the fruit the following mixture:—
- 1 small cup of milk—half cream, if you can get it, heated to boiling.
- Whites of two eggs, beaten light and stirred into the boiling milk.
- 1 tablespoonful white sugar.
- ½ teaspoonful corn-starch wet in cold milk.
Boil these ingredients three minutes; let them get perfectly cold before you put them into the tart. Replace the top crust, and set the pie aside to cool. Sprinkle sugar over the top before serving.
You can make strawberry cream tart in the same manner.
Rhubarb Tart. (Open.)
Skin the stalks with care, cut into small pieces; put into a saucepan with very little water, and stew slowly until soft. Sweeten while hot, but do not cook the sugar with the fruit. It injures the flavor, by making it taste like preserves. Have ready some freshly-baked shells. Fill up with the fruit and they are ready to serve.
Or— ✠
You may, after sweetening the stewed rhubarb, stir in a lump of butter the size of a hickory-nut for each pie, also a well-beaten egg for each, and bake in pastry. Lay cross-bars of pastry over the top.
Rhubarb Pie (Covered.)
Skin the stalks, cut in lengths of half an inch; strew lavishly with sugar, and fill the crusts with the raw fruit. Some scatter seedless raisins among the rhubarb. Cover, and bake nearly three-quarters of an hour. Brush with egg while hot, and return to the oven to glaze.
Eat cold, as you do all fruit-pies.