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Strawberry Tartlets

Prepare and bake six small tartlet crusts. Pick off the stems and rapidly wash and drain on a cloth forty-eight medium, fresh strawberries, place in a bowl with two ounces fine sugar and a quarter gill rum. Turn them well in the seasoning, then place eight strawberries in each crust. Pour the remaining seasoning over the tartlets evenly, place in the oven for ten minutes. Remove, spread a teaspoon strawberry jelly over each tartlet, take up from the mould, dress on a dish with a folded napkin and serve.