EDITH ADAMS’ 12trH ANNUAL PRIZE COOK BOOK 83

TARTS

BANANA BUNDLES

6 bananas

14 cup sugar

1 teaspoon cinnamon

Pastry
Roll pastry ™%-inch thick. Cut in 3 by

4-inch pieces. Mix sugar and cinnamon.
Peel and cut bananas in half, crosswise.
Roll bananas in sugar and cinnamon. Place
each half banana on a piece of pastry and
roll completely around banana. Bake in a
hot even at 425 degrees F., for 35 to 40
minutes, until browned. Serve hot with
whipped cream or butterscotch sauce.

BERRY WHEELS

Roll out pastry (not too thin). Cut in
strips large enough to cover a banana.
Spread with berry or other jam, roll like
a jelly roll and bake in a moderate oven
about 30 minutes or until done. When
cool cut in wheels. Spread with peanut
butter and roll in chopped nuts, graham
cracker crumbs, etc. Decorate each with a
cherry and they are ready to serve.

GOLDEN BANBURY TARTS

¥% cup golden syrup

1% cup sugar

1 egg -

1 lemon

1 cup raisins or currants

Remove seeds from lemon. Put the rai-

sins and lemon through the food chopper.
Add syrup, sugar and beaten egg, mixing
thoroughly. Place filling in small unbaked
tart shells and bake at 425 degrees F. for
10 minutes. Turn heat down to 350 degrees
F. to finish cooking until done.

DATE-BUTTERSCOTCH TARTS
12 pitted chopped dates
12 teaspoons brown sugar
6 teaspoons butter
1% teaspoon salt
1 teaspoon vanilla
1 egg, beaten with fork
Line 12 tart tins or custard cups with
rich pastry. Mix the filling well and half-
fill the shells. Bake for 20 minutes or until
golden brown.

LEMON CHEESE TARTS
% cup shortening
2 eggs (unbeaten)
344 cup sugar
2 cups pastry flour
Y% teaspoon salt
2 teaspoons baking powder
Beat shortening and sugar to a cream,
add eggs and beat until light and soft.
Stir in flour, salt and baking powder,
sifted together. Form into small round

balls between the hands. Put each ball
into a well-greased small muffin “well”.
Make a deep hole in the centre of each by
pressing the dough well up around the
sides of the tins. The bottom should be
very thin. (Otherwise, they will fill right
up.) Bake in a quick oven, about 10 min-
utes, or until light brown, like pastry.
Makes 64 tarts, always ready for filling
when company drops in. Fill with Lemon
Cheese, Crabapple Jelly, or Ground Rice
Mixture (cooked in the shells).

Rice Filling
3 tablespoons ground rice
1%4 tablespoons butter
3 tablespoons sugar
1 egg
% teaspoon almond flavoring

Beat butter and sugar well. Add rice,
then the well-beaten egg. Fill shells with a
little of the mixture, then add some light-
colored jelly, then more rice mixture.
Bake in the shells until light brown.

MAIDS OF HONOR

% cup shortening

™% cup sugar % cup milk

1 egg % teaspoon salt

34 cup pastry flour OR

%, cup all-purpose flour

% teaspoon almond extract

Cream shortening and sugar until light
and fluffy. Add beaten egg yolk and blend
thoroughly. Add milk and sifted dry ingre-
dients alternately. Add flavouring and fold
in stiffly beaten egg whites. Line small
tart tins with pastry. Place a teaspoon of
jam or jelly in each tart and half-fill with
cake mixture. Bake in a hot oven (400 de-
grees F.) for 20-25 minutes. Makes 24
small tarts.

RICHMOND MAIDS OF HONOR

Put a cup each of sweet milk and sour
milk in a double boiler. Boil until it curds.
Strain and press through a sieve. Add
yolks of 3 eggs, % cup sugar, pinch of salt
and 1 teaspoon of vanilla. Beat until
smooth. Line patty pans with flaky or puff
paste, rolled thin. Fill a little more than
% full of the mixture and bake 20 minutes.
Beat the whites of the 3 eggs to a stiff
froth. Add 2 tablespoons sugar. Heap some
on the top of each patty and put in oven
to brown. Do not remove from pans until
cold.

“This recipe is said to have been handed
down by a maid of Queen Elizabeth at
her palace at Richmond, England. Thus
their name.”

Mrs. A. D. Forbes, Box 486 Armstrong.