Line small PIE-tins with PIE crust and bake. Just before ready to use fill the tarts with strawberries, blackberries, raspberries, or whatever berries are in season. Sprinkle over each tart a little sugar; after adding berries add also to each tart a tablespoonful of sweet cream. They form a delicious addition to the breakfast table.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)