1 c. white sugar
1/2 c. butter
1 c. seedless raisins, chopped fine
1/2 c. walnut meats, cut
4 tbsp. milk
2 eggs

Cream the butter and sugar, add the yolks of eggs well beaten, then the milk. Beat the whites to a stiff froth, then fold in and add the nuts and raisins. Make pastry and cover gem pans with it; flour the raisins with 2 tablespoons of flour. Top with whipped cream just before serving.