One lb. sifted flour, yolks of 2 eggs, 1 gill ice water, 3/4 lb. fresh butter, 1 tablespoonful sifted sugar, strawberries.

Rub the butter into the flour and sugar, add the yolks of eggs, and mix well with a knife; then add just enough ice water to make a paste that will roll out. It must be a firm paste, rather dry. Be careful that the flour is dry and the butter cold. Roll out the paste about one-third of an inch thick; line with it a pie-dish at least 1 inch deep with straight sides; trim the edges neatly, and bake the empty crust in a quick oven for 10 to 12 minutes. When the tart is to be served fill it neatly with strawberries, pour some of the syrup over and serve with a pitcher of cream. The strawberries should not be allowed to stand long in the crust, or its crispness will be destroyed. The crust should be firm, brittle and crisp, not flaky.