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Grape Tartlettes

Line oval patty shells with puff paste and into each, while baking, stuff a closely wadded piece of brown paper. The paste should be pricked several times before the paper is placed in the tin and the paper must not be pushed too closely against the paste. When baked a delicate brown, remove the paper and fill the shell with grape mixture made as follows: Make a syrup of a cup of granulated sugar and a half-cup each of water and California Angelica wine. Moisten a half-teaspoon of arrowroot to a smooth paste and stir in as thickening. Remove seeds from a cup of Malaga grapes (or any other kind preferred) and put grapes in this syrup. Allow the mixture to simmer until grapes are soft and syrup thick. If too thick, thin with a little more of the Angelica. When cool, fill the puff paste shells, and, at serving time, top each one with whipped cream and a single uncooked grape laid open in halves.