Darioles with Orange Flower Water

Line twelve buttered molds (No. 1, Fig. 137) with puff paste parings (No. 146) rolled out thin. Put into a basin one gill of flour and two ounces of sugar, dilute with two whole eggs, two tablespoonfuls of orange flower water and three gills of milk; stir well and run the preparation through a fine colander; use it to fill the molds, putting a small piece of fresh butter on the top of each. Dredge over with sugar and bake in the oven, unmolding as soon as they are done.