Old Fashioned Thanksgiving Dessert Recipes (1890)

Lemon Tarts – Chocolate Tarts – Fairy Creams – Fruit Custard Tarts – Cocoanut Puffs – Cheese Tarts – Snow Tartlets – Apple Tarts

A Miniature Second Edition Of A Pie.

A plate of crisp, flaky tarts, second edition of a pie, is a pretty and delicious addition to tea or luncheon. The pastry may be made of butter, ice water, etc., on a marble slab if you have the aforesaid materials, but if you have not, it may be made of two heaping Thanksgiving baking - mother and daughters | Old Fashioned Holidaystablespoonfuls of lard and a pinch of salt rubbed into one pint of flour, wet with enough cold water to bind it together. Knead as little as possible, line the greased gem or patty-pans with the thin-rolled paste, pinch closely to the edge and prick with a fork to prevent blisters. Bake. If possible, do not fill them long before using, that they may not become soggy.

Lemon Tarts.

Peel and grate a good lemon, add two-thirds of a cup of white sugar, yolk of one egg, one cup of cold water, in which has been well mixed a dessert-spoonful of corn-starch; stir well together; cook in a new tin or porcelain pin; stir until it is a smooth jelly. This is good between layers of a cake. Fill the tart shells, ice with the white of one egg whipped to a froth with a spoonful of sugar, and set them in a hot oven one minute.

Chocolate Tarts.

One pint of sweet milk, two tablespoonfuls of corn-starch, two tablespoonfuls of sugar, two tablespoonfuls of grated chocolate. Wet the corn-starch with a little milk, and do not add until the milk, etc., boils. Stir carefully to prevent scorching and lumps. When it jellies, pour into a dish and flavor with vanilla.

Fairy Creams.

Line the patties with paste; fill half full of red raspberries, fresh or canned, or red raspberry or strawberry jam; sprinkle on each a pinch of sugar and flour; bake and cool. Before putting them on the table heap them full of whipped cream. To make the whipped cream, take one pint of rich, sweet cream, as cold as possible; sweeten and flavor to suit taste; whip to a stiff froth with an egg-beater.

Fruit Custard Tarts.

One and one-half pints of sweet milk, one heaping tablespoonful of corn-starch moistened with milk, three eggs, two tablespoonfuls of sugar. Stir well together. Line the tart pans with paste, fill with the mixture, and scatter one pint of ripe, sweetened cherries or currants on top. Bake. You can ice them if you wish, but they are good enough without.

Cocoanut Puffs.

Make a custard same as above, and flavor with lemon extract. Before baking the paste, fill with the mixture; sprinkle with fresh grated cocoanut. Bake, then ice and sprinkle thickly with cocoanut.

Cheese Tarts.

One cupful of curd drained dry, yolks of two eggs, three cupfuls of sweet cream, one-half cupful of dried currants—washed and redried, a pinch of salt and pepper; sweeten to taste. When baked, ice with the stiffly frothed whites of eggs. Sit them in a hot oven two minutes.

Snow Tartlets.

Bake the paste shell, keeping them as white as possible; heap as full as possible with whipped cream; sprinkle with cocoanut or almonds grated. Or, lay a teaspoonful of stiff red jelly on each tart.

Apple Tarts.

Line round patties with paste; in each one place the half of a tart peeled apple (use those only you are sure bakes quickly), a tablespoonful of sweet cream, butter size of hickory-nut, tablespoonful of sugar and a pinch of nutmeg. Put core side of apple down, and sugar, etc., on top. Bake until the apples are soft.

Rachel Schuyler.

Source: Good Housekeeping, vol. 10 1889 – 1890

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