ork; 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.

STRUDEL, STRAWBERRY SHORT CAKES, BABA, SOLEIL, ETC.

754a. +Strudel Paste.+-- Put 1/2 teaspoonful butter with 1/2 cup warm
milk, a little salt and the yolk of 1 egg into a bowl and mix it
with sufficient sifted flour to make a soft dough; put the dough on
to a floured board and work it with the hands for 10 minutes; it
should be soft, but not stick to the h