ith the paste-pincers, and fill the case
with flour; bake it for about 3/4 hour; then take it out of the oven,
remove the flour, put the case back in the oven for another 1/4 hour,
and do not allow it to get scorched. It is now ready for the apples,
which should be prepared in the following manner: peel, and take out the
cores with a small knife, or a cutter for the purpose, without dividing
the apples; put them into a small lined saucepan, just capable of
holding them, with sugar, water, lemon juice and rind, in the above
proportion. Let them simmer very gently until tender; then take out the
apples, let them cool, arrange them in the flanc or case, and boil down
the syrup until reduced to a thick jelly; pour it over the apples, and
garnish them with a few slices of candied citron.

1392. A MORE SIMPLE FLANC may be made by rolling out the paste, cutting
the bottom of a round or oval shape, and then a narrow strip for the
sides: these should be stuck on with the white of an egg, to the bottom
piece, and the flanc then filled with raw fruit, with sufficient sugar
to sweeten it nicely. It will not require so long baking as in a mould;
but the crust must be made everywhere of an equal thickness, and so
perfectly joined, that the juice does not escape. This dish may also be
served hot, and should be garnished in the same manner, or a little
melted apricot jam may be poured over the apples, which very much
improves their flavour.

_Time_.--Altogether, 1 hour to bake the flanc from 30 to 40 minutes to
stew the apples very gently.

_Average cost_, 1s. 6d.

_Sufficient_ for 1 entremets or side-dish.

_Seasonable_ from July to March.

APPLE FRITTERS.

1393. INGREDIENTS.--For the batter, 1/2 lb. of flour, 1/2 oz. of butter,
1/2 saltspoonful of salt, 2 eggs, milk, apples, hot lard or clarified
beef-dripping.

_Mode_.--Break the eggs; separate the whites from the yolks, and beat
them separately. Put the flour into a basin, stir in the butter, which
should be melted to a cream; add the salt, and moisten with sufficient
warm milk to make it of a proper consistency, that is to say, a batter
that will drop from the spoon. Stir this well, rub down any lumps that
may be seen, and add the whites of the eggs, which have been previously
well whisked; beat up the batter for a few minutes, and it is ready for
use. Now peel and cut the apples into rather thick whole slices, without
dividing them, and stamp out the middle of each sl