744. +Cranberry Tarts.+-- Boil 1 quart cranberries with 1 cup water
till they are soft; then press them through a coarse sieve, put the
pulp into a saucepan and boil 5 minutes, stirring constantly; then
add 1 pound brown sugar and stir until it is dissolved; line 1-1/2
dozen patty pans with puff paste, put into each one a small piece of
buttered paper, fill them with dry peas and bake in a hot oven till
nearly done; then take them from the oven, remove paper and peas,
fill each tart with the stewed cranberries, return them to the oven
again and bake till done; serve cold.
745. +Fanchonnettes de pommes.+-- Line 12 patty forms with short
paste (Muerber Teig), fill them half full with apricot marmalade
mixed with apple marmalade and bake in a medium hot oven till done;
when done take them out of the form, fill evenly with marmalade and
put over the top a meringue; set them in a long, shallow pan and
return for a few minutes longer to oven; arrange them on a long dish
with napkin and just before serving put a little currant jelly on
top of each; serve cold.
746. +Darioles a la vanille.+-- Line 10 small patty forms with puff
paste which has been rolled out 10 times; mix 1 tablespoonful flour
and 1 tablespoonful cornstarch with 1-1/2 cups milk or cream and add 1
whole egg, the yolks of 3, 2 tablespoonfuls sugar and 1 teaspoonful
vanilla extract; when this is well mixed press it through a sieve
and add 6 macaroons broken into small pieces; 20 minutes before
serving fill the forms 3/4 full with this cream and bake in a hot
oven; as soon as the cream is firm draw them to front of oven and
dust with sugar; let them remain a minute longer in oven; then
remove, take them out of the form and serve at once on a napkin.
Grated orange peel may be substituted for vanilla, lemon or almond
flavor.
747. +Flan de fruits printaniers.+-- Roll out 1/2 pound short paste
(Muerber Teig) 1/8 of an inch thick and lay over it a large pie plate
or round tin cover 12 inches in diameter; cut the paste off close to
the edge of plate, lift off the plate and put the round piece of
paste onto a large buttered tin or thick brown paper; next prepare a
warm paste (pate a choux), put it into a paper funnel and squirt a
border 1 inch high on the surface on top of the round close to the
edge; then squirt small rills towards the center of round, so that
the flau can be cut by these rills and each piece has a border of
the paste; then squirt into each compartment 2 rills, so that each
piece has 2 compartments; brush the whole over with beaten egg and
bake a light brown; take an equal quantity of currants, raspberries
and strawberries, sprinkle them thickly with sugar and set in a cool
place; then cut some preserved peaches into pieces and add finely
cut preserved pineapple and preserved pitted cherries; reduce the
liquor of the 3 preserves by boiling it down; then set it aside to
cool; when the flau is done remove it from oven and set aside to
cool; shortly before serving cut the flau into pieces, lay them on a
large, round plate on a napkin (or take a round teatray) and arrange
the pieces so that the flau has its original form again; next put
into each compartment the fruit; arrange it tastily, pour a little
syrup over each one, brush the border over with syrup and serve.
748. +Flan de Cerises a la creme.+-- Line a deep jelly cake tin or
pie plate with short paste and fill it with pitted red cherries;
sprinkle over some sugar and set the flau in a medium hot oven to
bake; in the meantime mix together the yolks of 3 eggs, 1/2 cup sour
cream, 6 finely chopped almonds and 2 tablespoonfuls finely rolled
zwieback; when the flau is nearly done pour the mixture over and let
it bake till done; serve cold dusted with fine sugar.
749. +Flan de frangipane.+-- Line a large, deep pie plate with fine
pie crust or short paste, fill it half full of cream frangipane
flavored with a little grated rind and juice of orange and bake in a
medium hot oven; when done slip the flau onto a large plate; remove
the brown crust on top of cream and spread over a layer of marmalade
or jelly; fill up the plate with cream, spread over this a thin
layer of marmalade and pour over the top a maraschino or wine jelly
glaze.
750. +Flan de pommes a l'anglaise.+-- Line a deep pie plate with
short paste (Muerber Teig), spread over a thick layer of apricot
marmalade, fill up the plate with finely cut tart apples, sprinkle
over some sugar and bake in a medium hot oven; when done remove from
oven, spread over the top another layer of apricot marmalade and
serve cold.
751. +Flan de pommes.+-- Line a deep pie plate or jelly cake tin with
short paste (Muerber Teig) and ornament the edge with a pastry wheel;
the paste should be about 1/4 inch in thickness; pound 6 ounces
blanched almonds with the yolks of 3 eggs, put the almonds in a dish
and add 4 more yolks, 4 tablespoonfuls sugar, 1/4 pound finely rolled
macaroons, 1-1/2 tablespoonfuls melted butter and 1/4 pound finely cut
citron and orange peel mixed; stir this to a cream and add the
beaten whites of 6 eggs; fill this mixture into the lined plate and
bake 30 minutes in a medium hot oven; as soon as it begins to brown
a little on top cover with buttered paper; in the meantime pare,
core and cut into quarters 1 dozen pippin or greening apples; place
a kettle with 1/4 pound sugar, 1/2 bottle Malaga wine and 1-1/2 cups
cherry syrup over the fire; as soon as it boils put in the apples and
continue the boiling until they are soft, but not broken; take out
the apples carefully and boil the syrup a little longer; when the
flau is done take from the oven and when cold lay the apples over
it; arrange them nicely, pour the syrup, half warm, over the apples
and serve. Flau of Bartlett pears or quinces are made the same way.
752. +Flan d'apricots a la creme meringue.+-- Line a large, deep
jelly cake tin with short paste (Muerber Teig), ornament the edge
with a pastry wheel, fill it half full of cream frangipane flavored
with vanilla and bake in a medium hot oven; when done carefully take
it out of the pan, lay it on a flat tin and put a layer of preserved
apricots over; cover them with cream frangipane, so the flau is
evenly full, spread over a thin layer of apricot marmalade and over
this a thin meringue; take some meringue in a paper funnel and
squirt rills in small squares over the top like lattice work; dust
over some fine sugar and place in a slow oven to bake till a light
brown; when cold put a little currant jelly into each small square
and serve on a napkin.
753. +Flan de peches.+-- Line a large, deep jelly cake tin with short
paste (Muerber Teig); roll some paste out and cut it into strips of
about 1 inch wide and 1/4 inch thick; set this around the inside
against the rim of tin and ornament it with a pastry wheel; or cut
and scallop the strips before putting into the tin so the points of
scallops stand a little over the tin.
754. +Flan de peches.+-- Roll out 1/2 pound short paste 1/8 of an inch in
thickness, lay a deep jelly cake tin upside down onto the crust and
cut the paste off close to the tin with a knife; remove the tin and
lay the round piece of paste into the bottom of tin; roll out the
remaining paste and cut it into strips a little wider than the rim
of the jelly tins, ornament them with a pastry wheel or scallop one
side of the strips; fit the strips in neatly inside the rim so the
points of scallops stand a little above the edge of tin; fill the
tin half full of apricot marmalade mixed with apple marmalade and
also spread some of the marmalade on the sides; put the flau in a
hot oven and bake till done; in the meantime pare and cut into
halves 12 large, ripe peaches and boil them 5 minutes in sugar
syrup; remove the peaches and boil the syrup till it begins to
thicken; lay the peaches into the syrup again, add 1 teaspoonful
vanilla extract and boil them for a few minutes; when the flau is
done take it from the oven; remove the brown crust of marmalade and
spread over a little fresh marmalade; take the flau out of the jelly
tin, slip it onto a large plate and put in the peaches; have the
peach kernels blanched and freed from the brown skins, divide in
halves and lay them over the peaches; put little bits of currant
jelly over the peaches; boil the peach syrup down a little more and
pour when cold, just before serving, over the peaches. This may be
made of apples, cherries, apricots, plums, pears or any kind of
preserved fruit.