Page:The Boston cooking-school cook book (1910).djvu/549

 CHAPTER XXIX

PASTRY DESSERTS

Banbury Tarts

1 cup raisins 1 cup sugar 1 egg 1 cracker Juice and grated rind 1 lemon

Stone and chop raisins, add sugar, egg slightly beaten, cracker finely rolled, and lemon juice and rind. Roll pastry one-eighth inch thick, and cut pieces three and one-half inches long by three inches wide. Put two teaspoons of mixture on each piece. Moisten edge with cold water half-*way round, fold over, press edges together with three-tined fork, first dipped in flour. Bake twenty minutes in slow oven.

Cheese Cakes

1 cup sweet milk 1 cup sour milk 1 cup sugar Yolks 4 eggs Juice and grated rind one lemon 1/4 cup almonds, blanched and chopped 1/4 teaspoon salt

Scald sweet and sour milk, strain through cheese-cloth. To curd add sugar, yolks of eggs slightly beaten, lemon, and salt. Line patty pans with paste, fill with mixture, and sprinkle with chopped almonds. Bake until mixture is firm to the touch.

Cheese Straws

Roll puff or plain paste one-fourth inch thick, sprinkle one-half with grated cheese to which has been added few grains of salt and cayenne. Fold, press edges firmly together, fold again, pat, and roll out one-fourth inch thick. Sprinkle with cheese and proceed as before; repeat twice. Cut in strips five