Jelly Tartlets, or Custards

Method

Put four tablespoonsful of fine fruit-jelly into a basin, and stir to it gradually twelve spoonsful of beaten egg; if the preserve be rich and sweet, no sugar will be required. Line some pans with paste rolled very thin, fill them with the custard, and bake them about ten minutes.*

* Strawberry or raspberry jelly will answer admirably for these.

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