Cream and Fruit Tartlets
For cream:—
1 tea-cup cream or milk
2 whites of eggs
1 table-spoon powdered sugar
¹⁄₂ tea-spoon cornflour
Line a dish with short crust. Fill it closely with raspberries, strawberries, cherries or other fruit and sufficient sugar. Cover with crust, but do not press it down round the edges. When baked, lift off the upper crust and fill with cream.
Cream.—Scald the milk or cream. Add the whites beaten to a stiff froth, the sugar and the cornflour mixed smooth with a little cold milk. Boil three minutes, stirring continually. Set aside until quite cold.