Cream the butter and sugar, beating in the orange and lemon until very light; add the beaten yolks, fill two pastry shells and bake. Beat the whites stiff with two tablespoonfuls powdered sugar, and when the pies are done, spread over them, returning to the oven for three or four minutes.
Lemon Tart.
- 1 cup sugar.
- 2 lemons—all the juice, and a teaspoonful grated peel.
- 1 teaspoonful corn-starch, dissolved in a little cold water.
- A dozen raisins stewed, cut in two and seeded.
Beat up well, and bake with upper and lower crust.
Orange Tartlets.
- 2 fine Havana oranges, juice of both, and grated peel of one.
- ¾ cup of sugar-½ cup if the oranges are very sweet.
- 1 tablespoonful of butter.
- ½ lemon—juice only, to wet 1 teaspoonful corn-starch.
Beat all well together, and bake in tartlet shells without cover.
Chocolate Tarts. ✠
- 4 eggs, whites and yolks.
- ½ cake of Baker’s chocolate, grated.
- 1 tablespoonful corn-starch dissolved in water.
- 3 tablespoonfuls milk.
- 4 tablespoonfuls white sugar.
- 2 teaspoonfuls vanilla.
- 1 saltspoonful salt.
- ½ teaspoonful cinnamon.
- 1 teaspoonful butter, melted.