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Peaches, Vol-Au-Vent Of

Take as much fine puff-paste as is required for the size of a vol-au-vent. It should be the exact size and shape of the inside of the dish on which it is intended to be served. Roll it out to the thickness of an inch and a quarter, and stamp the cover on the top according to the directions given for a vol-au-vent. (See VOL-AU-VENT.) Bake in a brisk oven. If the pastry has been properly made it will rise in the oven until it is about five inches in height; when it has done so, and is lightly coloured, take it out, remove the lid, and scoop out the inside. Have as many peaches as will be required to fill the empty space, already cut into halves and stewed in syrup until they are tender, but unbroken. Put them into the vol-au-vent, boil the syrup quickly for a few minutes until it is very thick, pour it upon the peaches, and serve the vol-au-vent on a neatly-folded napkin. Time to bake a moderate-sized vol-au-vent--say one made with three-quarters of a pound of puff-paste--about twenty-five minutes. Probable cost, 2s. Sufficient for four or five persons.