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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.