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Dauphines

Line some patty-pans with crust a quarter of an inch thick, decorate the edges, put a little jam in each, and bake in a moderate oven for about fifteen minutes until crisp; then take them out and let them cool. Whip the whites of four eggs to a stiff froth, mix in half a pound of castor sugar quickly, and form a pyramid of this on each tart. Put them back into a very cool oven to become firm, but do not let them get brown. Set them aside in a cool place till they are cold. A few drops of cochineal added to the white of an egg will give a delicate pink tint to the dauphines. Probable cost, 1s. 2d.