Line a dish with paste and fill with raspberries, made very sweet with
powdered sugar. Cover with paste, but do not pinch it down at the
edges. When done, lift the top crust, which should be thicker than
usual, and pour upon the fruit the following mixture:—
1 small cup of milk—half cream, if you can get it, heated to boiling.
Whites of two eggs, beaten light and stirred into the boiling milk.
1 tablespoonful white sugar.
½ teaspoonful corn-starch wet in cold milk.
Boil these ingredients three minutes; let them get perfectly cold
before you put them into the tart. Replace the top crust, and set the
pie aside to cool. Sprinkle sugar over the top before serving.
You can make strawberry cream tart in the same manner.