Preparation: The soda is mixed with sour milk and to it are added in the order named, sugar, yolk of egg, salt, nutmeg, flour and the stiffly beaten white of egg. Bake the batter in two layers and spread on the lower layer the sour cream filling. This is made by mixing well ¼ cup of sour cream, 1 yolk of egg, 2 tablespoonfuls of sugar, ½ teaspoonful of flour, teaspoonful of lemon juice and cook it ½ minute, stirring continually. When this has cooled, stir in the beaten white of egg.
No. 60—THOUSAND PUFF TART.
- 1 lb. of fresh washed butter
- 1 lb. fine flour
- ½ pt. cold water
- Whites of 2 eggs
- 2 tbsps. of rum
- ½ tsp. of baking powder
- ½ lb. of apricot or raspberry marmalade
Preparation: Mix the flour, water, egg, rum and baking powder. Cut the cold butter into bits and spread it over the dough, fold the dough over and roll out, repeat 3 to 4 times, then roll out thin. Now cut out 6 to 8 disks the size of the tart you wish to make, turn up the edge, brush over with yolks of eggs and bake light brown or yellow. Dust with sugar when done, fill in apricot or raspberry marmalade, place the disks one on top of the other. The top one should have no marmalade, but be dusted with powdered sugar.
Remarks: This tart dough can be prepared like Good Tart dough in [No. 93], a very good recipe.
No. 61—CHEESE TART.
- ¼ lb. of butter
- ¼ lb. of sugar
- ½ lb. of flour
- 2 eggs
- ½ tsp. of baking powder
For the Filling.
- 2 lbs. of cheese
- ¼ lb. of butter
- ¼ lb. of sugar
- 1 tbsp. of vanilla
- 2 tbsps. of flour
- 3 eggs
Preparation: Cream the butter, add sugar, eggs, flour and baking powder. Butter a pan, roll out the dough and put in, turning up a high rim. Cheese, butter, sugar, vanilla, flour, yolks of eggs and beaten whites are mixed well, filled into the tart and baked until of a yellow color.