Food For Thought Pie Crusts For Flans

Press, Volume CIV, Issue 30918, 26 November 1965, Page 2

Food For Thought Pie Crusts For Flans

(By

ALAN TREMAIN]

A reader has told me that wholemeal biscuits, which I used as an ingredient in a recent recipe, are not procurable.

Perhaps I should have said “digestive” biscuits. These are available, though manufacturers tell me that there is not much demand for them either and only a few batches are made. Any kind of plain biscuit crumby may be used for the Crumb Case given here. CRUMB CASE You will need: cups fine biscuit crumbs A little butter.

Method: Roll out the biscuits into fine crumbs—gingernuts for apple flans and plain wine for cream fillings. Cream a little butter and smear it round a pie plate. Add the crumbs and pat them round the sides and bottom. Chill for several hours to get a firm shell, then fill.

QUICK FLAN CASE You will need: i teaspoon salt 4oz butter About 1 cup of cold water 6oz flour i teaspoon baking powder. Method: Melt the butter. Sift flour, salt and baking powder. Pour butter into a basin, add water and stir in the flour. Mix to a smooth dough. Chill before rolling out for about an hour. Line a pie plate or flan ring. Ornament with a fork and prick well across the bottom. Bake in a hot oven, about 450 degrees or regulo 7 in a gas oven, for about 12 minutes. Fill with fresh fruit or welldrained tinned fruit set in a jelly. NEW POTATO SALAD A request has come in for a recipe for New Potato Salad to go with cold meats. This recipe is one of my favourites. You will need: ijlb small, new potatoes Chicken cube 1 teaspoon grated onion Mayonnaise Chopped chives or parsley

Method: Boil the potatoes (make sure they are all much the same size) in water flavoured with a chicken cube.

Wheh tender, but still firm, add a teaspoon of grated onion. Leave till almost cold, then stir the potatoes in mayonnaise to coat them. Sprinkle with chopped chives or parsley to taste. Pile the potatoes into a salad bowl and fringe with crisp lettuce leaves.