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Fruit Cream for Tarts

A very nice cream for fruit tarts is made by boiling peach-or bay-leaves (to extract their flavour) in milk. Two or three leaves in a quart of milk will be sufficient. Boil until flavoured; add, when strained and sweetened, four well-whisked eggs; heat it, stirring steadily until thick, but it must not boil. This cream is eaten also with stewed fruit of any kind.