Beat the butter and the sugar to a cream, add the egg-yolks one at a time ; chop the cherries and peel very small, and add to the mixture ; beat together with the powdered sponge-cakes. Line the tartlet-moulds with puff-paste trimmings. Whisk the whites of eggs to a stiff froth, and mix this with the corn-flour or fecula carefully into the mixture ; fill up the lined moulds (not quite full), dust with sugar, place them on a tin, and bake in a moderate oven for eighteen minutes. 2014. Granville Tartlets. — 2 oz. butter, 2 oz. currants, 1 oz. ground rice, 2 whites of eggs, 1 oz. candied peel, 3 oz. sugar, 3 oz. sponge-cake crumbs, f lb. puff-paste (No. 1944), a little water icing (No. 1965), 5 drops of lemon essence, 1 tablespoonful cream, 1 oz. dessert cocoanut✪ Granville Tartlets. Cream the butter and sugar until perfectly smooth, add the ground rice and crumbs, chop the peel finely and add together with the currants, cream, and flavouring essence. Beat up the whites and amalgamate. Roll out the paste, cut out some rounds, and line small oval tartlet-moulds ; put in a spoonful of the mixture, and bake in a moderately heated oven. Cover the tops with water icing or fondant icing, sprinkle with desiccated cocoanut, and serve. 2015. Clarence Tartlets. — 2 eggs, 4 oz. caster sugar, 6 oz. fresh butter, a pinch of grated nutmeg, orange flavouring, crystal- lised cherries, puff-paste✪ Clarence Tartlets. Line a dozen tartlet-moulds with puff-paste trimmings. Beat the eggs and sugar to a cream, add a pinch of grated nutmeg and a few drops of orange flavouring. Dissolve the butter and stir into the mixture ; fill the tartlets about three-parts full. Place on a bakings sheet and bake to a delicate brown in a moderate oven. When done place a crystallised cherry in the centre of each and ornament round with a few fancifully -cut pieces of angelica. 2016. Tartelettes a la Saint Beals.— 6 oz. Vienna or 620 THE NEW CENTURY COOKERY BOOK Coombs's self-raising flour, 4 oz. butter, 3 eggs, 1 tablespoonful milk, 4 oz. sugar, a pinch of salt, raspberry jam, 2 oz. ground almonds, 1 tablespoonful fecula or corn-flour, vanilla essence✪ Tartelettes a la Saint Beals. Prepare a short-crust paste with the flour, two ounces of butter, two ounces of caster sugar, one egg, and a pinch of salt. Poll it out about one-eighth of an inch thick, stamp out some rounds and line ten or twelve tartlet-moulds, and put a teaspoonful of raspberry jam in the centre of each. Put two ounces of butter in a basin, cream it with two ounces of caster sugar, and, when well worked, add the ground almonds, fecula, and two yolks of eggs ; beat the white of one egg to a froth, and mix with the butter, sugar, &c. ; flavour the mixture, and fill the lined tartlet-moulds. Place a thin strip of paste crosswise with caster sugar and bake in a moderate oven from, fifteen to twenty minutes. 2017. Cheese Cakes. — 4 eggs, 2 lemons, 1 lb. sugar, 4 oz. butter, rough puff-paste✪ Cheese Cakes.

AI-modernized reading of the original text

Beat the butter and the sugar to a cream, add the egg-yolks one at a time ; chop the cherries and peel very small, and add to the mixture ; beat together with the powdered sponge-cakes. Line the tartlet-moulds with puff-paste trimmings. Whisk the whites of eggs to a stiff froth, and mix this with the corn-flour or fecula carefully into the mixture ; fill up the lined moulds (not quite full), dust with sugar, place them on a tin, and bake in a moderate oven for eighteen minutes. 2014. Granville Tartlets. — 2 oz. butter, 2 oz. currants, 1 oz. ground rice, 2 whites of eggs, 1 oz. candied peel, 3 oz. sugar, 3 oz. sponge-cake crumbs, f lb. puff-paste (No. 1944), a little water icing (No. 1965), 5 drops of lemon essence, 1 tablespoonful cream, 1 oz. dessert cocoanut. Cream the butter and sugar until perfectly smooth, add the ground rice and crumbs, chop the peel finely and add together with the currants, cream, and flavouring essence. Beat up the whites and amalgamate. Roll out the paste, cut out some rounds, and line small oval tartlet-moulds ; put in a spoonful of the mixture, and bake in a moderately heated oven. Cover the tops with water icing or fondant icing, sprinkle with desiccated cocoanut, and serve. 2015. Clarence Tartlets. — 2 eggs, 4 oz. caster sugar, 6 oz. fresh butter, a pinch of grated nutmeg, orange flavouring, crystallised cherries, puff-paste. Line a dozen tartlet-moulds with puff-paste trimmings. Beat the eggs and sugar to a cream, add a pinch of grated nutmeg and a few drops of orange flavouring. Dissolve the butter and stir into the mixture ; fill the tartlets about three-parts full. Place on a bakings sheet and bake to a delicate brown in a moderate oven. When done place a crystallised cherry in the centre of each and ornament round with a few fancifully -cut pieces of angelica. 2016. Tartelettes a la Saint Reals.— 6 oz. Vienna or Coombs's self-raising flour, 4 oz. butter, 3 eggs, 1 tablespoonful milk, 4 oz. sugar, a pinch of salt, raspberry jam, 2 oz. ground almonds, 1 tablespoonful fecula or corn-flour, vanilla essence. Prepare a short-crust paste with the flour, two ounces of butter, two ounces of caster sugar, one egg, and a pinch of salt. Poll it out about one-eighth of an inch thick, stamp out some rounds and line ten or twelve tartlet-moulds, and put a teaspoonful of raspberry jam in the centre of each. Put two ounces of butter in a basin, cream it with two ounces of caster sugar, and, when well worked, add the ground almonds, fecula, and two yolks of eggs ; beat the white of one egg to a froth, and mix with the butter, sugar, &c. ; flavour the mixture, and fill the lined tartlet-moulds. Place a thin strip of paste crosswise with caster sugar and bake in a moderate oven from, fifteen to twenty minutes. 2017. Cheese Cakes. — 4 eggs, 2 lemons, 1 lb. sugar, 4 oz. butter, rough puff-paste.

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The new century cookery book