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Roman Tartlets

Put the whites of half a dozen eggs into a whipping-bowl and beat them to a froth; add by degrees one-half pound of powdered sugar and after this is worked in add one dessertspoonful of corn starch. Great care must be observed in adding the latter, otherwise the pastry will be tough and useless; the beating must stop and the cornstarch only stirred in. Cover a tin or baking-sheet with oiled paper; on this place as many small rings as will be required, also lined with oiled paper, make them hot, pour two tablespoonfuls of the mixture into each ring, place them in a moderate oven, and as they are baking make an indentation in each with the back of a spoon. When done remove, pile upon them whipped cream, decorate with small pieces of various-colored jellies, and serve.