1702.—FLAN OF STRAWBERRIES. (Fr.—Flan de Fraises.)
Ingredients.—1 lb. of strawberries, castor sugar, 2 whites of eggs, ½ a lb. of short crust (No. 1667, or 1668).
Method.—Make the flan as directed in No. 1700; when about ¾ baked remove the rice, and fill with strawberries, from which the stalks have been removed. Pile the fruit high in the centre, 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 15 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.
Time.—About 1 hour. Average Cost, 1s. 2d. to 1s. 6d. Sufficient for 5 or 6 persons.
Note.—Almost any kind of fruit may be made into a flan; the varieties employed for culinary purposes may be broadly divided into 3 classes, viz., fruit requiring a comparatively large amount of cooking, such as apples, pears, plums; quickly cooked fruits like strawberries, raspberries, etc.; and tinned fruits which simply require re-heating. The 3 preceding recipes illustrate methods applicable in each case.
1703.—FLUTED ROLLS. (Fr.—Rouloux.)
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 ¼ of an inch in thickness, and stamp out some rounds with a fluted 2 inch cutter. Roll them up, brush lightly over with water, dredge with castor sugar, bake in a moderate oven until crisp and lightly browned.
Time.—10 minutes to bake.
1704.—FOLKESTONE CHEESECAKES. (Fr.—Gâteau de Folkestone.)
Ingredients.—1 pint of milk, 4 ozs. of sugar, 3 ozs. of ground rice, 2 ozs. of butter, 2 ozs. of currants, cleaned and picked, the grated rind of 1 lemon, salt, paste (No. 1667, or 1668).
Method.—Simmer the ground rice in the milk for ½ an hour, then stir in the butter, sugar, lemon-rind, the well-beaten eggs, a good pinch of salt, and stir and cook by the side of the fire until the mixture thickens. Now let it cool slightly, and meanwhile line the patty-pans with paste, and unless the oven has a good bottom heat, half bake them before putting in the mixture (see Cherry Tartlets, No. 1688). When ready, fill them with the cheesecake preparation, sprinkle a few currants on the top of each cake, and bake from 25 to 30 minutes in a brisk oven.
Time.—From 1¼ to 1½ hours. Average Cost, 7d., exclusive of the paste. Sufficient for 12 large cheesecakes.
