1 cupful sugar 4 cupfuls flour 1/2 cupful Crisco, generous measure 1/2 teaspoonful salt 3 eggs 1 lemon
Sift flour on to baking board, make hole in center, and put in grated lemon rind, salt, sugar, eggs, and Crisco. Mix the whole to a stiff pastry. This paste is used for the bottom layer of pies and to line tartlet tins of various kinds. It is excellent for turnovers. Sufficient for thirty tartlets.
1/3 cupful currants 3 tablespoonfuls ground rice 2 whites of eggs 4 tablespoonfuls Crisco 3/4 cupful sponge cake crumbs 4 tablespoonfuls sugar 2 tablespoonfuls chopped candied orange peel 1/2 teaspoonful lemon extract Pinch of salt Crisco pastry 1 tablespoonful cream
Cream Crisco and sugar together, add ground rice, crumbs, peel, currants, cream, salt, lemon extract, and whites of eggs well beaten. Roll out paste, cut into rounds, line some Criscoed tartlet tins with rounds, put in each a tablespoonful of the mixture. Bake tartlets in moderate oven from twelve to fifteen minutes. Or, these tartlets may be covered with frosting, and a little chopped cocoanut sprinkled over tops.
Sufficient for nine tartlets.
1 cupful sugar 1 lemon 1/4 lb. chopped candied citron peel Crisco flake pastry 1 egg 1 cupful raisins 1 tablespoonful melted Crisco 1/4 teaspoonful salt
Roll pastry thin and cut out large cakes of it. Beat egg, add sugar, Crisco, rind and strained juice of lemon, salt, citron, and raisins. Mix and put tablespoonful of mixture on each of pastry cakes, wet edges of paste and fold like old fashioned turn over. Do not stick with fork or juice will run out. Lay turn overs on Criscoed tins and bake in hot oven from twelve to fifteen minutes.
Sufficient for twelve tarts.
2 cupfuls flour 1/2 cupful Crisco 4 tablespoonfuls sugar 1/2 teaspoonful salt 1 egg 2 teaspoonfuls vanilla extract 1 teaspoonful baking powder Apricot jam or jelly Whipped cream Angelica Preserved cherries
Rub Crisco into flour, add salt, sugar, baking powder, break egg in and mix well with fork, then add vanilla. Roll out, cut with cutter and line Criscoed tartlet tins with the rounds. Line with paper and put in some rice or peas to keep paste from rising; bake in hot oven twenty minutes. Remove rice and papers. When pastries are cold put in each one a spoonful of the jam or jelly. Fill with whipped cream and decorate with cherries and angelica.
Sufficient for thirty tarts.