The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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36a                              FLOWNS OR FLOATS.
Flancs of Fruit.—This requires a tin mould, the same as for raised pies, it must be wiped well with a cloth, butter it, then take the remains of puff paste, and roll it well, so as to deaden it, then roll it out a size larger than your moulds, and about 1-4 inch thick, place your moulds on a baking tin, put the paste carefully in the moulds, and shake it well, to obtain all the form of the mould with­out making a hole in it; put a piece of paper at the bottom, fill with flour to the top, and bake a nice color. It will take 1-2 hour ; then take out the flour and paper, open the mould and fill it with fruit.
Flowns, with any kind of Fruit, likk a Volauvent.—These may be easily made of half puff or short paste, and fill with new cherries and some powdered sugar over them; bake together. Green gages, apricots, or plums of any kind, will require a hotter oven than lor only flour in it, the fruit giving moisture to the paste. —Note.—If baked in a slow oven, will be heavy, and consequently indigestible. These are easily made and equalygoodas a side dish.
Another Way.—If you have no moulds, make 1-4 lb. of paste, roll it round or oval, to suit your fancy, 1-4 inch thick, wet the edge all round about an inch, raise that part and pinch it round with your thumb and fingers, making a border all round, put on a baking sheet, fill with fruit, one row, if large, two ; remove the stones and sift sugar over them, according to the acidity of the fruit; it will take less time, too, than if in a mould. Thus, variations can be made with but little expense and trouble.
Flowns of Apples. (A pretty party cake.)—Take 8 pippins, Milam, or any firm, large, sweet apples, cut them in 4 pieces, remove the peel nicely, rub with lemon; put 1-2 lb. of sugar in a pan, cover with cold water, juice of a large lemon, boil till a little thick, then add 1-2 the apples, simmer till tender, put them on a plate, and then do the other half in the same way, reduce the syrup a little, put the apples in a bowl, pour the syrup over. When cold, dish in a pyramid of crust; prepared like the flown of fruit, which should be a jelly of apple juice. Shreds of orange or lemon peel may be boilgd with the apples.—Note.—Flancs of good eating pears may be made pre­cisely the same way. They should be cut lengthwise, dividing the stem in half.
A Plainer Flanc.—Peel 8 pears or apples, and cut them in thin slices, put them in a pan with a heaped tablespoonful or more of sugar, the juice and rind of a lemon, the rind chopped very fine, put over the fire; stir till of a thick marmalade and tender, dish up; melt and pour over, and serve in a crust.
Apple Snow.—Take a pinch of powdered alum with 1-2 lb of pulp of roasted apples, 1-2 lb. of powdered sugar, the juice of 1 good lemon, and the whites of 3 eggs; whip altogether for x hour, and drop on a glass dish.