Soyer's standard cookery

INGREDIENTS. — A preserved pineapple, castor sugar, four eggs, one pound of short crust. METHOD. — Prepare and bake the flan as for Apple Flan. Cut the pineapple into dice and remove all the specks. Strain the syrup, place half a pint of it in a stewpan with a dessertspoonful of sugar, bring to boiling point, and simmer for three or four minutes. Let it cool slightly, then add the yolks of the eggs, and cook gently by the side of the fire until they thicken, stirring meanwhile. Now place the pineapple in the prepared flan, cover with the custard, and spread the stiffly whipped whites of eggs on the top. Bake in a moderately cool oven until the meringue hardens, and browns slightly. Serve either hot or cold. Flan of Strawberries. INGREDIENTS. — Two pounds of strawberries, castor sugar, four whites of eggs, one pound of short crust. METHOD. — Make the flan as directed; when about three quarters baked remove the rice, and fill with strawberries from which the stalks have been removed. Pile the fruit high in the center, dredge well with castor sugar, and cover with stiffly-whisked white of egg. Cover the surface lightly with castor sugar, replace in the oven, and bake slowly for about fifteen minutes. When the meringue is set, cover with paper to prevent it browning too much before the strawberries are sufficiently cooked. Serve either hot or cold. Fluted Rolls. INGREDIENTS. — Puff paste, castor sugar. METHOD. — Roll out the puff paste, dredge it well with castor sugar, and fold as usual. Repeat this twice, then roll it out to about one-quarter of an inch in thickness, and stamp out some rounds with a fluted two-inch cutter. Roll them up, brush lightly over with water, dredge with castor sugar, bake in a moderate oven until crisp and lightly browned. Frangipane. Whisk half a dozen eggs until they are very light, and add carefully a pint of milk and two spoonfuls of flour. Place in a double saucepan — or in a large bowl immersed in a saucepan of water — with a quarter of a pound of sugar, and stir till the custard becomes moderately thick, adding gradually two ounces of butter, two ounces of crushed macaroon biscuits, the grated rind of a small lemon, and a wineglassful of rum. When nearly done stir in a spoonful of essence of vanilla. This is served cold in custard cups, and is sometimes made into little tarts with puff paste. Frangipan Tart. INGREDIENTS. — Short crust, eight eggs, three ounces of butter, three ounces of sugar, one-half ounce of flour, one pint of milk, two bay-leaves, four or six fine strips of lemon rind, nutmeg. METHOD. — Mix the flour with a little milk, simmer the remainder with the bay-leaves, lemon rind, and two pinches of nutmeg, for about fifteen minutes, then strain it on the blended flour and milk, stirring meanwhile. Return to the stewpan, add the butter, sugar, and slightly-beaten eggs, and stir by the side of the fire until the mixture thickens, but do not let it boil. Line a tart-tin with the paste, pour in the preparation when cool, and bake from twenty-five to thirty minutes in a moderate oven. Serve cold. Fruit or Jam Turnovers. INGREDIENTS. — Short crust or puff paste, stewed fruit or jam, castor sugar.