French Tart.


Sift 1 pint of flour with 1 teaspoonful of baking-powder; beat three
yolks of eggs with a pinch of salt; add 1 pint of cream and 1
tablespoonful of melted butter. Stir in the flour; add the whites
beaten to a stiff froth. Beat all well together. Fill the muffin-rings
1/2 full and bake in a quick oven for twenty minutes.



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