| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Chicago |
Desserts |
4 |
Servings |
INGREDIENTS
|
|
/2 c sugar |
|
|
/4 ts salt |
|
tb |
Flour |
|
c |
Evaporated milk |
|
|
/4 c water |
|
tb |
Butter, or margarine |
|
|
Egg yolks, beaten |
|
ts |
Vanilla |
INSTRUCTIONS
Line muffin tins with pie pastry, prick and bake. Mix and cook until thick
in a double boiler 1/2 cup sugar, 1/4 teaspoon salt, 2 tablespoons flour, 1
cup evaporated milk, 3/4 cup water, 2 tablespoons butter or margarine, and
3 beaten egg yolks. Flavor with 1 teaspoon vanilla and chill.
Fill the cooled tart shells half full of this mixture and top with drained,
sweetened canned cherries. Cover each "tart" with sweetened whipped cream.
NOTES : Chicago Tribune 1937
Recipe by: Mary Meade
Posted to FOODWINE Digest 26 Jan 97 by Leon Gerst <leon.gerst@CCS.ORG> on
Jan 27, 1997.
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