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Vol-Au-Vent, with Cream

Bake six or eight small vol-au-vents; take off the covers, scoop out the insides, dry the cases, and let them become quite cold. Fill them with rich jam, or with fresh fruit stewed in a thick syrup, and place upon the top some nicely-flavoured whipped cream. Garnish the edges of the vol-au-vents with dots of bright-coloured fruit jelly.

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