9 1/2-inch tart pan, preferably with a removable
10 1/2-inch tart pan with removable bottom (or
Prepare pastry crust according to recipe.
Combine cornstarch, sugar, salt and chocolate in a saucepan.
Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute.
Blend half the mixture into egg yolks.
Stir into mixture in saucepan; cook 1 minute, stirring constantly.
Remove from heat.
Stir in butter or margarine and vanilla.
Cool slightly.
Pour into pastry shell and bake as directed in Basic Meringue Recipe.
Prepare Basic Eclair dough.
Put through a pastry tube or spread with a spoon, making strips 4 x 1 1/2-inches on greased baking sheet.
Bake and cool as directed in Basic Eclair recipe.
Basic Pasta Recipe: Start with the flour - measure
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
nough to fit in the tart pan. (Pinch edges of dough
Put 1 portion (1/2 recipe) basic cookie dough, 1 cup semisweet
BASIC BREAD:
Mix the flours,
ther mustards.
Put the tart pan on the lined baking
Stir basic ingredients together until the sugar
reased 9 1/2-inch tart pan; press into fluted edges
or later use.This dough recipe can be used to make
To Make Sweet Tart Pastry:
In a food
BASIC DONUTS:.
Line jellyroll pan
Beat the egg yolks and gradually add 1/2 cup sugar, and beat to a froth.
Mix the hot milk with the remaining sugar, lemon juice, lemon peel, and butter.
Sift together the flour, salt, and baking powder.
Combine all mixtures.
Beat the egg whites until fluffy, then fold them into the mixture.
Grease a pan and dust with flour, pour mixture into pan and bake at 350 degrees for 35 minutes.
Remove from oven and let cool; when cool, slice twice horizontally, spread layers with cream filling of your choice, and set back together.
ough into four 4-inch tart pans (or one 9 or
reater in diameter than your tart or larger tartlet pans. Use
Basic: Pour the cup of distilled
nd up the sides of tart pan to form a crust