Melt the butter in a saucepan, stir in the flour, add the milk, and boil the mixture well. Mix in the cocoa- nut, yolks of the eggs (beaten), sugar to taste, and a little essence of vanilla to flavour it. Lastly, stir in the whiles of the eggs heaten stiffly. Bake the fleur in I20 a moderate oven for about thirty minutes. Serve hot or cold, with Apricot Glaze poured over. Sprinkle over the top a little of the cocoanut. Apricot Glaze. Take half a pound of apricot pulp, boil up with sugar to taste, rub it through a hair sieve. Re-heat the glaze, adding a little water if too thick.✪ Apricot Glaze Colour with cochineal. Apricot y<2/;^ may be used instead, adding a little water to thin it; or tiiined apricots^ boiled down, will answer the purpose. Short Paste. Rub one ounce of butter into three ounces of flour ; make into a firm paste with cold water. Roll out and line the fleur ring with it. The same mixture may also be used for tartlets. Fleur de Fruits. Line thinly a rou7id fleur ring with Short Paste. Prick the paste all over to prevent its blistering. Fill up the fleur with rice, putting a buttered paper between the rice and the paste. Bake it in a moderate oven about twenty minutes. Remove the rice and paper, and return the fleur to the oven to finish baking. When done remove the ring and let the pastry get cold. Fill with any nice compotes of fresh or tinned fruits. Garnish the top with whipped cream, and decorate it with pistachios or pink sugar. Compote of Fruit. For the Syrup, — Boil together half a pound of loaf sugar and one pint of cold w^ater until one-third reduced. Add to it the fruit (cut either in pieces or whole if small). Simmer gently until tender ; but the fruit must not lose its shape. Use when cold. This syrup is for rather acid fruits, as green goose- berries, rhubarb, &c. If the fruit be sweet and ripe use less sugar. Tinned Fruits generally will not require to be cooked before using them. 121 Fleur Marina. Line a fleur ring with three ounces of short pastry very thinly, prick the paste well ; spread over the bottom of the paste a layer of apricot jam, fill in with the Marina mixture. Bake the fleur in a moderate oven from twenty to thirty minutes. Ornament with the Meringue mixture as below ; set in a cool oven to dry, and crisp the Meringue. Serve hot or cold. Marina Mixture. Melt one and a half ounces of butter in a saucepan, stir in half an ounce of flour, add half a pint of milk, and boil the mixture about five minutes ; stir in two ounces of finely chopped blanched almonds and one and a half ounces of cake crumbs. Melt two ounces of grated chocolate in half a gill of water, add this to the boiled mixture, with the well beaten yolks of three eggs ; flavour with vanilla and sweeten to taste. Use as directed above. Meringue. Whip the whites of three eggs very stiffly, mix in carefully three ounces of castor sugar, and one and a half ounces of grated chocolate which has been dissolved in two tablespoonfuls of water. Gateau Florida.

AI-modernized reading of the original text

Melt the butter in a saucepan, stir in the flour, add the milk, and boil the mixture well. Mix in the cocoanut, yolks of the eggs (beaten), sugar to taste, and a little essence of vanilla to flavour it. Lastly, stir in the whites of the eggs beaten stiffly. Bake the flan in a moderate oven for about thirty minutes. Serve hot or cold, with Apricot Glaze poured over. Sprinkle over the top a little of the cocoanut. Apricot Glaze. Take half a pound of apricot pulp, boil up with sugar to taste, rub it through a hair sieve. Re-heat the glaze, adding a little water if too thick. Colour with cochineal. Apricot pulp may be used instead, adding a little water to thin it; or tinned apricots, boiled down, will answer the purpose. Short Paste. Rub one ounce of butter into three ounces of flour ; make into a firm paste with cold water. Roll out and line the fleur ring with it. The same mixture may also be used for tartlets. Fleur de Fruits. Line thinly a round flan ring with Short Paste. Prick the paste all over to prevent its blistering. Fill up the fleur with rice, putting a buttered paper between the rice and the paste. Bake it in a moderate oven about twenty minutes. Remove the rice and paper, and return the fleur to the oven to finish baking. When done remove the ring and let the pastry get cold. Fill with any nice compotes of fresh or tinned fruits. Garnish the top with whipped cream, and decorate it with pistachios or pink sugar. Compote of Fruit. For the Syrup, — Boil together half a pound of loaf sugar and one pint of cold w^ater until one-third reduced. Add to it the fruit (cut either in pieces or whole if small). Simmer gently until tender ; but the fruit must not lose its shape. Use when cold. This syrup is for rather acid fruits, as green gooseberries, rhubarb, &c. If the fruit be sweet and ripe use less sugar. Tinned Fruits generally will not require to be cooked before using them. Fleur Marina. Line a fleur ring with three ounces of short pastry very thinly, prick the paste well ; spread over the bottom of the paste a layer of apricot jam, fill in with the Marina mixture. Bake the fleur in a moderate oven from twenty to thirty minutes. Ornament with the Meringue mixture as below ; set in a cool oven to dry, and crisp the Meringue. Serve hot or cold. Marina Mixture. Melt one and a half ounces of butter in a saucepan, stir in half an ounce of flour, add half a pint of milk, and boil the mixture about five minutes ; stir in two ounces of finely chopped blanched almonds and one and a half ounces of cake crumbs. Melt two ounces of grated chocolate in half a gill of water, add this to the boiled mixture, with the well beaten yolks of three eggs ; flavour with vanilla and sweeten to taste. Use as directed above. Meringue. Whip the whites of three eggs very stiffly, mix in carefully three ounces of castor sugar, and one and a half ounces of grated chocolate which has been dissolved in two tablespoonfuls of water. Gateau Florida.

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Apricot Glaze

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