Jelly Tartlets, or Custards

Instructions

1. Put four tablespoonsful of fine fruit-jelly into a basin, and stir to it gradually twelve spoonsful of beaten egg.
2. If the preserve be rich and sweet, no sugar will be required.
3. Line some pans with paste rolled very thin, fill them with the custard, and bake them about ten minutes.
4. Note: strawberry or raspberry jelly will answer admirably for these.