Rose Tarts

• 3 eggs
• Flour

Beat eggs slightly, add a little salt, and flour enough to make a very stiff dough. Knead until elastic, then roll into a very thin sheet Cut in rounds of three sizes. Pinch together at center. Let stand for 15 or 20 minutes. Drop in deep hot fat and fry to a delicate brown. Dust with powdered sugar and drop jelly into the scallops. For Lily Tarts, cut in stars of 3 sizes.