Flawn Of Fruits, Viennese Style

Line a scalloped flawn-circle with a tartlet paste; decorate the edge of the border with leaves of paste and brush them over with egg. Cover the bottom and sides of the mould with paper, fill up the center with flour, put it in a moderate oven and bake for forty minutes. This is what is called cooking it "a blanc." Take it out, empty out the flour, remove the paper, let it cool, turn it out and mask inwardly with a layer of apricot marmalade. Place the crust on a dish, and fifteen minutes before using fill the center with a bavarois mixture of rice and almond-milk thickened on the ice, putting it in the flawn in layers alternately with apricot marmalade and raising it up in the center to the shape of a dome. Place it on the ice for a few minutes to get firm, then put a circle of green gages at the base of the bavarois dome, then a circle of halves of glazed peaches below. Put a pile of cooked cherries on the bavarois in the center of the circle of peaches. Cover all of the fruits over with some of their own syrup when quite cold, by means of a paste-brush, and serve.

Strawberry Flawn

Butter a flawn-circle and line it with a nice tart paste. Cover the paste with a sheet of buttered paper, and bake it in a slack oven. When cooked remove the paper and cover the paste with a thin coating of apricot marmalade. When cold fill the hollow of the paste with some nice ripe freshly-gathered strawberries, putting them in close layers, and pouring over them a little thick syrup. Whip one-half pint of cream to a stiff froth, adding powdered sugar and flavoring to taste. Pour the cream over the strawberries, raising it in a dome. Put the flawn in a folded napkin laid on a dish, and serve.

Fruit Bowl

Take half of a large pineapple and cut off all the outside pithy part, cut it up into slices and then into small squares and put them in a basin; add five or six ripe peaches cut in halves, and then in slices, also the same quantity of apricots peeled and cut into slices, one or two handfuls of stoned cherries and double the quantity of raspberries and red currants. Pour over one wineglassful of syrup and two wine-glassfuls of claret and set the basin on ice. Put the cuttings from a pineapple into a mortar, pound it well, put it into a sieve with one quart of strawberries, rub them through into a basin and mix in a quart bottle of champagne mixed with a wineglassful of syrup. Pack a thin china basin in ice, pour in the champagne mixture, and stir for twenty minutes; then add the strained juice of two oranges and the mixed fruits. Serve with small fancy biscuits when the mixture is quite cold.

Glazed Fruits

Put in a copper sugar-boiler over the fire one pound of loaf-sugar with one gill of cold water and boil until the top is covered with large bubbles, then drop a little of it into cold water; if when it is cold it breaks with a snap, it is ready. The sides of the boiler must be wiped occasionally with a wet cloth to free them from sugar, and the sugar closely watched lest it boil beyond the point indicated. Remove the boiler from the fire and glaze the fruits by dipping them into the sugar and then laying them on a dish slightly coated with salad oil.