LA BONNE CUISINE.

Auckland Star, Volume LXIII, Issue 263, 5 November 1932, Page 4 (Supplement)

LA BONNE CUISINE.

ORIGINAL DISHES.

FRENCH IDEAS FOR FRUIT TART

(By A FRENCH CHEff.) Rhubarb and Banana Pie, Allow two bananas to lib of rhubarb j Peel and slice the bananas, and cut thj rhubarb into short lengths. th 8 fruit together in th© piedish, spring over 2oz of Demerara sugar and a tea spoonful of water. Cover with short crust pastry and bake in a fairly jj oj.0j. oven. Crustade aux Peches—Peach Pfc, This emergency .dessert is deliciom Put a pie funnel in a round pyrex and,fill dish with sliced peaches. Arrange on tt>p and in a circle, and then outer circle of butter puff biscuits, " eac v one overlapping slightly. Sprinkle vrith castor sugar and send to table wjtt whipped or plain cream. Tarte aux Dattes. For this tart you need short pastry Jib dates, loz shelled walnuts,-Juice of half a lemon. Roll the pastry out very thinly, and cover a deep plate—di nne , size. Stone and cut up the dates* add tlio finely chopped walnuts and the lemon juice. Mix all together and spread over the pastry. Cover with a thin crust and bake in a moderate oven to a nice brown. Sift castor sugar oVer, aid serve hot or cold. A Delicious Tart. . 1 1 Beetroot and apples are the ingre- I dients of this delicious tart. Boil two 1 large beetroots until tender. Remove the skin and cut into very thin slices. Pare and core three good-sized cookin» apples and slice thinly. Line a good", sized baking plate with good short pastry, and dip the beetroot slices in golden syrup. Lay this on the pastry. | Dip the apple slices in the syrup and § put this on the top of the beetroot | Repeat if a good-sized tart is needed. f Cover with a rather thick crust. Bake I in a moderate oven. a A Ilew Fruit Tart. Line a piedish or deep sandwich tin with short pastry. Remove ekin and 1 pips from two oranges and three apples, I At bottom of dish put layer of apples, K and then oranges alternately until dish is full. Sprinkle well with'sugar. Pour in half teacupful water,' cover with pastry. Bake half an hour. Can also be made with bananas instead o! oranges. Crustade au Citron. A lemon pie is a delicious sweet. The pie or flan for this can be made over- | night. For tbe filling, mix the ingredi- | ents together in a doable saucepan, add I the water, place on the fire, and stir | constantly until the flour is thoroughly | cooked. Remove from the fire and add Jj the lemon juice and grated rind and the 8 beaten egg-yolks. Add the butter and cook for a further two or three minutes, | until the whole is well blended. Pour | into the flan. Now beat tile egg-whitei | very stiffly, add a teaspoonful of lemon | juice, three tablespoonfuls powdered sugar, and a quarter teaspoonful taking p powder. Beat until this, meringue is I perfectly smooth and will hold its shape, The filling for this lemon pie: One teacupful granulated sugar, half teacupful plain flour, juice and rind of a lemon, one teaspoonful butter, two large eggs, one cup boiling water, pinch salt. \