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Raspberry Tartlets

Prepare six tartlet crusts. Place in a saucepan two ounces sugar, with two gills water, half teaspoon vanilla essence and three tablespoons brandy, add a pint fresh, well-picked raspberries, mix well and let boil five minutes. Lift up raspberries with a skimmer, arrange them on the crusts, evenly divided. Reduce syrup on fire to half the quantity then divide over tartlets, sprinkle a little shredded cocoanut over and serve.