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The New Zealand Railways Magazine, Volume 11, Issue 11 (February 1, 1937)

Orange Tartlets

Orange Tartlets.

One fair-sized orange, 3oz. butter, 3oz. sugar, 3 yokes eggs, 1 white of egg, ½ teaspoon vanilla essence, short crust paste (or puff pastry).

Grate the rind of the orange. Cream the butter and sugar well together, beat each yoke in separately, add orange juice and rind, and essence. Whisk the white of egg stiffly, add it lightly to the rest of the ingredients, and pour the mixture into the tartlet moulds, previously lined with paste. Bake from fifteen to twenty minutes in a moderate oven, and when three-quarters baked, dredge them well with castor sugar.

Time.—Thirty to forty minutes. Average cost, 8d., exclusive of the paste. Sufficient for nine or ten tartlets.