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VOL-AU-VENTS, SWEET (a la Parisienne)

Make a few small vol-au-vents, and have some good jam or stewed fruit ready to fill them. As soon as they are taken from the oven, sprinkle finely-powdered white sugar thickly on the edges, and hold a red-hot shovel over them till the sugar melts. Fill them with the fruit, pile whipped cream on the top, and serve. Time, ten or twelve minutes to bake the vol-au-vents.