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Orange Tartlets
Fill pie crust with orange cream after
being baked in patti pans

Orange Cream
Yolk of one egg ¾ tblsp sugar 2½ tblsp
orange juice 1 tsp lemon juice spk salt
white of one egg Beat the yolk
slightly add sugar orange and lemon
juice and slat cook over hot water until
the mixture thicken slightly and
the white of egg beaten stiff

Plain Pastry
½ C. flour 3 tblsp butter or 1½ tblsp
butter and 1½ tblsp lard spk salt ice water
to moisten, measure then butter flour
and chill. Add the salt to the flour and cut the
butter into the flour with knives Use
just enough cold water to make the particles
of th emixture adhere or stick together toss
onto an unfloured bread board