Apricot Flawn

Butter a flawn circle and place on a baking-sheet, then line with puff paste or trimmings, and trim off level to the rim. Mask the bottom with a thin layer of powdered sugar, and upon this sugar arrange halves of peeled or canned apricots until the flawn is full. Ornament the rim with a strip of paste which has been: stamped, and sprinkle over with sugar, baking in a slack oven for thirty minutes.

Cherry Flawn

Put three pounds of cherries into a preserving pan, with twelve ounces of sugar, and some water, and cook them until done. Strain the syrup into a saucepan, thicken it by reducing, put in about a quarter of the cherries, and reduce again until it falls in sheets from the spoon. Line with puff paste a flawn ring, put in the cherries that are not crystallized, and bake for forty-five minutes in a quick oven, spreading a piece of buttered paper over the top. Take away the paper, dampen the crust, and dust with sugar; glaze this with a salamander, or in the oven, and pour over the crystallized cherries together with the syrup, and serve.

Peach Flawn

Put eight not very ripe peaches in boiling water to loosen their skins, then drain and peel them; cut them into halves, remove the stones, and put them into a flat stewpan. Mix some kirsch with syrup and pour it over the peaches. Peel and take out the stones of five or six small peaches, chop them and put them in a stewpan with a little more than one-half tumbler full of syrup; stir it over the fire till boiling, adding gradually a little potato flour. When thick pass it through a fine hair-sieve, add a wineglassful of kirsch and a stick of vanilla, and keep it hot in the bain-marie. Butter a flawn-mould, line it with short paste, put a buttered paper round, and bake it in a slack oven; when done, take the buttered paper out, spread some apricot marmalade all round the inside of the paste, take it out of the mould and stand it on a dish. Warm the peaches gradually, but do not boil them. Drain, and pile them inside the crust, brush them over with a paste-brush dipped in peach marmalade, arrange some preserved fruits of various colors over them, mix together in equal quantities some kirsch and syrup, and pour it over them. Put the peach puree in a sauceboat, and serve it with the peaches.

Pear Flawn

Prepare a good paste with eight ounces of flour and some butter, roll it out into a round about ten inches in diameter, then gather it up about two inches all round the edges, which crimp and decorate with a wreath of paste leaves. The edges of the flawn should be moistened with a little water to make them stick. Peel some fine pears, cut them in halves lengthwise and put them in a preserving-pan with some sugar, the juice of one or two lemons and the thinly-pared and shred rind of one lemon. Cook the pears slowly till tender, and leave them till cold. Bind a strip of buttered paper round the flawn, fill it with the pears and their syrup and bake for three-fourths of an hour. When cooked take the paper off the flawn, glaze it over with apricot marmalade and serve it.