Cookery for every household

Wipe the greengages, cut them in halves and remove the stones. Put them on to a dish, sprinkle with sugar, pour over the wine or liqueur, and let them stand while the pastry case is being prepared. A little fruit juice may be used instead of the wine if preferred. Make a flan or pastry case 6 or 7 inches in diameter, as directed on p. 358, prick it well at the bottom, but do not bake it. Fill it with the greengages, arranging the pieces neatly in circles and one leaning against another. Pour any liquid there may be left on the dish over them, sprinkle with sugar, and bake in a good moderate oven, until both pastry and fruit are thoroughly cooked. Sprinkle with, sugar and remove the tart ring before serving. Note. — Apricots and other plums can be used in the same way. Time to bake, 30 to 40 minutes. Sufficient for 4 or 5 persons. Probable cost. Is. 2d. trimmed and well drained from their syrup. Arrange them in a circle on the top of the custard, leaving an open space in the middle. Then take a puree of chestnuts, sweetened and flavoured and mixed with a little whipped cream (Recipe 1628), put it into a forcing bag with a large fancy pipe at the end of it and force it out in the centre of the pears in the form of a dome. Decorate with glace cherries and lozenge-shaped pieces of angelica, and serve cold. Note. — Apples, apricots, or peaches may be used instead of the pears. Sufficient for 5 or 6 persons. Probable cost, Is. 6 d. 1542. Flan of Peaches (Flan de Peches) Tinned peaches. 2 eggs. Juice of £ lemon. 1 gill peach syrup. Castor sugar. 2 table-sps. cake-crumbs Short crust. Prepare and bake a flan of pastry as directed on p. 358. It should be 6 or 7 inches in diameter. Take 4 or 5 pieces of tinned peach and cut them in small pieces. Strain one gill of the syrup into a saucepan, add the juice of half a lemon and a little sugar, bring to the boil and simmer for ten minutes. Then remove the saucepan from the fire, add the two yolks of egg, one at a time, and cook carefully until they thicken the syrup without boiling. Turn this custard into a basin and let it cool. When the pastry case is ready, sprinkle in the crumbs, put in the pieces of peach and cover with the custard. Then make a meringue with the two whites of egg and little sugar, and pile it roughly on the top. Dredge with a little more sugar and bake in a fairly cool oven, until the meringue hardens and becomes a golden brown. Remove the ring from the tart and serve it either hot or cold. Note. — Other tinned fruits may be used in the same way. Sufficient for 4 or 5 persons. Probable cost. Is. 1544. Flan of Raspberries with Cream (Flan de Framboises a la Chantilly) An open tart or flan. 1 lb. raspberries. 2 table-sps. cake or macaroon crumbs. Sugar. 2 table-sps. red-currant or gooseberry jelly. 1J gills double cream Vanilla flavouring. Angelica.