Currant Tart
Description
This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Currant Tart
Like the green gooseberries, currants deserve the name of tart. Line a pie-dish with paste, wash with white of egg and fill with stemmed currants. Sweeten very liberally; you can hardly get the currants too sweet. Bake with or without the top crust.
Continue to:
Random recipes from the book:
- Bavarian Cream
- Easter Eggs
- Lamb Chops A La Milanaise
- Breaded Ham, Saute
- Boned Shoulder Of Mutton
- Vegetables. Potatoes
My Books
