Rajberry Tart.
ROLL out some thin puff-paste, and lay it in a patty-
pan; then put in some rasberries, and strew over them
some very fine sugar. Put on the lid, and bake it.
Then cut it open, and put in half a pint of cream, the
yolks of two or three eggs well beaten, and a little sugar.
Give it another heat in the oven, and it will be fit for use.