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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. |
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