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Strawberry Tarts

For strawberry tarts the crust should be made into a puff paste. Then make a syrup of one pound of sugar and one teacupful of water; add a little white of an egg, put it into a kettle, let it boil, and skim it until only a foam arises; then put in a quart of berries, free from hulls and stems; let them boil until they look clear, and the syrup is quite thick. This, put into the puff paste, when warm, makes a most delicious tart for tea. This recipe is also good for tarts of other acid fruits.

VII. Fruit Short-Cake.