Ingredients. - Pastry, four ounces of butter, four ounces of castor sugar, four ounces of ground almonds, two level table-spoonfuls of cornflour, four yolks of eggs, two whites of eggs, vanilla essence, raspberry jam.

Method. - Cream the butter and sugar together until thick and smooth, beat in the yolks of eggs, add the ground almonds, cornflour, a few drops of vanilla essence, and lastly, the stiffly-whisked whites of eggs. Line twelve tartlet molds with paste, spread a small teaspoonful of jam at the bottom of each one, fill them with the preparation, and fix two narrow strips of paste across the top. Bake in a moderate oven from fifteen to twenty minutes.