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Strawberry Tart

Turn one pound of crushed loaf sugar into a preserving-pan with one-fourth pint of water, and boil it to a syrup. Put the whites of two eggs into the syrup and re-remove the scum off the top until only the foam arises. Pick the tops off one quart of strawberries, put them in the syrup and boil them until they look clear. Butter a tart-dish, line it with a short paste and bake it. When the paste is done, pour the stewed strawberries into it, and serve.