Peach Flan
Said to have been for a few years a specialty, in the peach season, at a large hotel at Put-in-Bay, since burned down.
Cover a shallow baking-pan with bottom crust of good pie paste, nearly cover that with quartered peaches--in the same style as bakers' apple cake--then fill up with custard made the same as for custard pie and bake slowly. Cut in squares when done and serve instead of pudding. It is necessary to place the pan in the oven before filling and add the custard by means of a long handled dipper. When they are soft, ripe peaches they need no previous cooking, but if hard must be stewed first