Cookery for every household

Time to bake, \ hour. Sufficient for 4 or 5 persons. Probable cost, 10(7. to Is. 1538. Flan of Apricots (Flan d’Abricots) Tinned apricots. Short crust or cornflour Sugar. 2 or 3 whites of eggs. pastry. Cherries and angelica. Make a flan with pastry as directed on p. 358, and bake it before the filling is put in. When ready, fill the case with tinned apricots which have been well drained from their syrup and dredge them with castor sugar. Whip up the whites of eggs to a very stiff froth and mix into them 3 table-spoonfuls of finely sifted sugar. Pile this meringue on the top of the apricots, decorate with small pieces of cherry and angelica, dredge with sugar and place the tart in a very moderate oven until the meringue is dry and lightly browned. This may be served hot or cold. Note. — To make a flan of fresh apricots, see Flan of Greengages. 1539. Cocoanut Tart or Flan 2 oz. desiccated cocoanut. 2 eggs. \ pt. milk. 1 table-sp. cornflour. A few drops vanilla. 1 table-sp. sugar. 2 table-sps. jam. A flan or open tart of pastry. Make a flan or open tart of short crust as directed in on p. 358, and bake it before filling. It should be 6 or 7 inches in diameter. Put the yolks of the two eggs into a basin with the sugar, and cream them together with a wooden spoon. Heat the milk (except 2 table-spoonfuls) and pour it slowly on to the yolks of eggs, stirring all the time. Return this to the saucepan, and add the cornflour broken with the remainder of the cold milk. Stir until well thickened, and then remove from the fire. Add the cocoanut, vanilla essence, and the whites of the two eggs beaten to a stiff froth. Put the jam at the bottom of the pastry case and the mixture on the top. Return to the oven for a few minutes, until nicely browned on the top. Sprinkle with sugar, remove the ring and serve the tart either hot or cold. Sufficient for 4 or 5 persons. Probable cost, 10(7. 1540. A Custard Tart or Flan (Flan a la Creme) 1 pt. milk. 1 table-sp. cornflour or potato flour. 1 or 2 table-sps. sugar. 3 yolks and 1 white of egg. Flavouring. Short crust or cornflour pastry. First prepare the custard for filling the flan. Put the milk (except 2 table-spoonfuls) into a saucepan and heat it over the fire. Mix the cornflour smoothly with 2 table -spoonfuls of milk, and add it to the hot milk. Stir over the fire until boiling and then cook a few minutes. Put the yolks and white of egg into a basin with the sugar, and work them well together with a wooden spoon until light and creamy. Then pour the milk and cornflour slowly on to them, stirring all the time. Flavour with lemon, almond, vanilla, or any other flavouring preferred, and then stir the custard occasionally until cold. Make a flan or pastry case 6 or 7 inches in diameter (see p. 358), prick it well at the bottom, but do not bake it. Fill up with the above custard and then bake in a moderate oven until the pastry is thoroughly cooked and the custard lightly browned. When ready, remove the tart ring, sprinkle the flan with sugar, and serve either hot or cold. Time to bake, about \ hour. Sufficient for 4 or 5 persons. Probable cost, 10(7. 1541. Flan of Greengages A flan or open tart of pastry. 1| lbs. greengages. I lb. sugar. 1 table-sp. liqueur. wine or