Strawberry Tartlets
1 lb. loaf sugar
1 gill water
1 wine-glass brandy or sherry
Strawberries
Make a syrup of the sugar and water. Add the brandy or sherry. Reduce until thick. Pour this syrup over a number of fine strawberries.
Line some small tins with short crust (No. 125). Fill them with uncooked rice and bake in a quick oven.
Turn out the rice and fill with the strawberries and syrup. Serve hot.