Make rough puff pastry (see page 7) and roll out to an oblong piece one-eighth inch thick. Cut across in half. Sprinkle one piece with currants, sultanas or raisins and wet the edges. Place the other half on top and pass a rolling-pin very lightly over it. Cut into Squares and place on a baking-sheet. Brush with milk, sprinkle with castor sugar and bake for 10-15 minutes in a hot oven. (Regulo Mark 7-8 or 430-470° Fahr.). ECCLES CAKES The pastry for Eccles Cakes is usually Flaky (Puff) or Rough Puff. 1] 8 oz. Puff or Rough Puff Pastry (see page 7) 3-4 heaped tablespoons currants 1 0z. chopped candied peel or sultanas (washed) } teaspoon grated orange or 1 tablespoon demerara or brown lemon rind sugar 1 teaspoon lemon squash or 1 teaspoon mixed spice (ifliked)✪ Eccles Cakes fruit juice Mix the filling in a bowl ready. Roll the pastry out to less than }” thick and cut into rounds. Roll the edges a little thinner. Divide the fruit mixture between the pastry rounds, placing it on the centre of each round. Damp the edges and gather them together in the centre. Pass a rolling-pin very lightly over each. Lay them, joined side down, on a greased tin. Brush witha little egg or milk and sugar. Prick witha fork and bake for 18-20 minutes ina hot oven. (Regulo Mark 7 or 480-450° FParite): FRUIT FLANS Line a flan tin or shallow pie tin with short crust pastry (see page 6). Press the pastry as tightly as possible to the tin. Otherwise, if even a small air pocket is left, the heat will cause it to expand and force it to rise. Add a strip of pastry for extra rim. Crimp into a fancy edge and brush with a little egg or milk. Fita piece of greaseproof paper inside the flan and fill it with crusts. Bake for 20 minutes in a moderate oven (Regulo Mark 5 or 400° Fahr.). Remove the crusts and paper and bake for a further 5 minutes. Fresh cherries, apricots, plums or peaches, poached in a little syrup then drained, are excellent fillings. Or use bottled or tinned fruit, using the juice for the sauce. For each 4 pint syrup (from the poached fruit) or sweetened juice from the bottles or tins, allow 1 heaped teaspoon arrowroot blended in a very little water.✪ Fruit Flans Bring the syrup or juice to the boil, stir in the arrowroot and it should clear at once. You can add a little vanilla or almond essence to it, if you like. Arrange the cold fruit in the cold flan and pour the arrowroot sauce over it. When it has set, decorate with whipped synthetic cream or mock cream (see page 31). CHERRY FLAN using Fleur Pastry 6 oz. Albatross Self-raising Pinch of salt Flour 3-35 oz. butter or margarine 1 tablespoon icing sugar Yolk of 1 egg Sieve the flour and salt. Rub in the fat and add the sugar. Mix in the egg and knead together just enough to bind well. Place a 12 serrated flan ring on a baking sheet. Line it with this fleur pastry, using the trimmings to make the edges nice and thick but not too thick. Pass the rolling pin over the edge of the flan ring to make a clean cut. Prick the bottom of the flan. Fit greased greaseproof paper, greased side down, into the flan. Fill with rice or beans (or even clean small stones) and bake in a moderately hot oven (Regulo Mark 5 or 375-400° Fahr.) untilthe pastry is golden brown. Remove the paper and its contents and return the flan to the oven to brown the bottom alittle. Take out and gently remove the ring. Fill with cherries prepared as follows:

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Make rough puff pastry (see page 7) and roll out to an oblong piece one-eighth inch thick. Cut across in half. Sprinkle one piece with currants, sultanas or raisins and wet the edges. Place the other half on top and pass a rolling-pin very lightly over it. Cut into Squares and place on a baking-sheet. Brush with milk, sprinkle with castor sugar and bake for 10-15 minutes in a hot oven. (Regulo Mark 7-8 or 430-470° Fahr.). ECCLES CAKES The pastry for Eccles Cakes is usually Flaky (Puff) or Rough Puff. 1] 8 oz. Puff or Rough Puff Pastry (see page 7) 3-4 heaped tablespoons currants 1 0z. chopped candied peel or sultanas (washed) } teaspoon grated orange or 1 tablespoon demerara or brown lemon rind sugar 1 teaspoon lemon squash or 1 teaspoon mixed spice (ifliked) fruit juice Mix the filling in a bowl ready. Roll the pastry out to less than }” thick and cut into rounds. Roll the edges a little thinner. Divide the fruit mixture between the pastry rounds, placing it on the centre of each round. Damp the edges and gather them together in the centre. Pass a rolling-pin very lightly over each. Lay them, joined side down, on a greased tin. Brush witha little egg or milk and sugar. Prick witha fork and bake for 18-20 minutes ina hot oven. (Regulo Mark 7 or 480-450° FParite): FRUIT FLANS Line a flan tin or shallow pie tin with short crust pastry (see page 6). Press the pastry as tightly as possible to the tin. Otherwise, if even a small air pocket is left, the heat will cause it to expand and force it to rise. Add a strip of pastry for extra rim. Crimp into a fancy edge and brush with a little egg or milk. Fita piece of greaseproof paper inside the flan and fill it with crusts. Bake for 20 minutes in a moderate oven (Regulo Mark 5 or 400° Fahr.). Remove the crusts and paper and bake for a further 5 minutes. Fresh cherries, apricots, plums or peaches, poached in a little syrup then drained, are excellent fillings. Or use bottled or tinned fruit, using the juice for the sauce. For each 4 pint syrup (from the poached fruit) or sweetened juice from the bottles or tins, allow 1 heaped teaspoon arrowroot blended in a very little water. Bring the syrup or juice to the boil, stir in the arrowroot and it should clear at once. You can add a little vanilla or almond essence to it, if you like. Arrange the cold fruit in the cold flan and pour the arrowroot sauce over it. When it has set, decorate with whipped synthetic cream or mock cream (see page 31). CHERRY FLAN using Fleur Pastry 6 oz. Albatross Self-raising Pinch of salt Flour 3-35 oz. butter or margarine 1 tablespoon icing sugar Yolk of 1 egg Sieve the flour and salt. Rub in the fat and add the sugar. Mix in the egg and knead together just enough to bind well. Place a 12 serrated flan ring on a baking sheet. Line it with this fleur pastry, using the trimmings to make the edges nice and thick but not too thick. Pass the rolling pin over the edge of the flan ring to make a clean cut. Prick the bottom of the flan. Fit greased greaseproof paper, greased side down, into the flan. Fill with rice or beans (or even clean small stones) and bake in a moderately hot oven (Regulo Mark 5 or 375-400° Fahr.) untilthe pastry is golden brown. Remove the paper and its contents and return the flan to the oven to brown the bottom alittle. Take out and gently remove the ring. Fill with cherries prepared as follows:

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