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Creamed Tartlets

Line some tartlet-tins with good puff paste, and put rather less jam on them than is usual. Place a little good custard over the jam, and on the top of the custard an icing made by mixing a table-spoonful of sifted white sugar with the white of one egg whisked to a solid froth. Place a little of this over each tartlet and bake in a moderate oven for about twenty minutes. Probable cost, 2d. each. Sufficient, six or eight for a dish.