Reference > Farmer's Cookbook > PASTRY DESSERTS > Malaga Boats
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Malaga Boats

Roll puff or plain paste one-eighth inch thick, line individual boat-shaped tins, prick, and half fill with rice or barley to keep pastry in desired shape. Bake in a hot oven. Remove from tins and cover bottom of boats with marmalade, and on marmalade arrange three or four malaga grapes cooked in syrup five minutes. For the syrup boil one-half cup, each, sugar and water five minutes.


CONTENTS · BIBLIOGRAPHIC RECORD
  Peach Crusts Calvé Tarts  
 
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