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Apricots, Flanc Of

Make a good short crust with one pound of flour, six ounces of butter, a table-spoonful of sugar, the yolk of an egg, and enough milk to make the pastry of a proper consistence. Well butter a plain oval mould, and line it with the crust about half an inch in thickness, pressing it well in to take the shape. Let it rise above the mould about half an inch, and pinch it at regular distances to ornament it. Fill it with flour, and bake it in a good oven for about half an hour. Then empty out the flour, take the case from the mould, being very careful not to break it, and put it back in the oven for another quarter of an hour. It is now ready for the apricots, which should be pared, stoned, and halved, then simmered gently in a syrup made of half a pound of sugar boiled in half a pint of water, until they are quite tender but not broken. Lift them out, arrange them neatly in the crust; boil the syrup until it is reduced to a jelly, and pour it over the fruit. Serve either hot or cold. Probable cost, 3s. Sufficient for three or four persons.