Creamed Tartlets


Line some pattypans with very fine paste, and put into each a layer of apricot jam; on this pour some thick boiled custard, or the pastry cream. Whisk the whites of a couple of eggs to a solid froth, mix a couple of tablespoonsful of sifted sugar with them, lay this icing lightly over the tartlets, and bake them in a gentle oven from twenty to thirty minutes, unless they should be very small, when less time must be allowed for them.