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Strawberry Tartlets

Put one pound of coarsely-crushed loaf-sugar into a saucepan with a small quantity of water, and boil until it is reduced to a syrup, then take it off the fire and mix it with one wineglassful of brandy or sherry. Pick the stems off some freshly gathered ripe strawberries and put them in the syrup. Butter some small patty-pans, and line them with a good short paste, fill them with uncooked rice and bake them. When the tartlets are cooked turn the rice out, fill them with the strawberries and syrup, and put them in the oven for ten minutes. Spread a folded napkin on a hot dish, arrange the tartlets on it, and serve them accompanied with cream in a pitcher, if desired.