CREAM TARTS

Mix together a quart of flour, half a pound of butter, a little salt, and two beaten eggs. Add a little cold water; make it into a paste, and set it away to cool. Then roll it out again. Cut it into round shapes with the edge of a tumbler. Lay round each a rim made of an even strip of the paste, and notch it handsomely. Bake them for a quarter of an hour, and then take them from the oven. Beat together a pint of cream, four eggs, and four table-spoonfuls of powdered sugar. Fill the tarts with this mixture, grate nutmeg over each, and bake them again for a quarter of an hour.