Custard Pie

Three eggs to a pint of milk, two tablespoons sugar, a little salt. Beat yolks and whites separately, add milk, then the sugar; line a plate, fill and bake immediately.

Transparent Tarts

Line small oval fluted cake tins with paste, and put in filling made as follows :-

Four eggs, two cups sugar, three-fourths cup of butter; beat together as for cake. Add the juice of two oranges, one teaspoon each of lemon and vanilla. Bake about ten minutes.

Cocoanut Tarts

Take one and one-half cups of sugar, a piece of butter the size of an egg, and braid them together; then four eggs and half a cup of sugar beaten to a froth; mix all together with a cup and a half of milk, then add six cups of grated cocoanut Put into scalloped tins lined with a rich paste.

Strawberry Short-Cake

One pint of flour, a piece of butter the size of an egg, and one and a half teaspoons of yeast powder; mix with milk as soft as you can knead, handle lightly, place in two round pans, bake quickly; split, butter, and fill plentifully with berries and sugar, cover with the other crust, put in the oven for a few minutes; serve. A little thick cream poured over the berries is an improvement.

Squash Pies

One pint squash, one quart milk, one cup sugar, three eggs, one tablespoonful butter, a little salt, a teaspoon of lemon extract. Strain the squash through a sieve, boil the milk with the salt and butter in it; mix the squash, sugar, and flavor, and pour on gradually the boiling milk, adding last the eggs well beaten, yolks and whites together. Have the pastry ready in the tins, and bake immediately in a quick oven. If the squash is not dry add to it three small crackers, rolled very fine.

Mince Pies

Chop the meat, suet and apples separately, and measure the ingredients thus: three bowls of meat, three of apples, one of suet, one of citron cut small, two of raisins, two of currants, four of sugar, one of molasses, two of boiled cider, and one of some kind of syrup from fruit. (The vinegar left from sweet pickles will take the place of cider, and fruit syrup). Add powdered clove, nutmeg, cinnamon, and salt to suit the taste.

Cream Pie

Make the crust; after putting it on the plate, prick it (so that it will not raise up in blisters) and bake it. Put one pint of milk in a pan over a kettle of boiling water; beat well the yolks of two eggs, add a tablespoonful of corn starch dissolved in a little cold milk (reserved from the pint), one small cup of sugar; stir this into the boiling milk smoothly; when it thickens flavor with vanilla. Pour this into the well-baked crust; beat the whites, add two spoons of sugar, spread over the top, place in the oven to brown.

Lemon Pudding

One quart of milk, four eggs, one pint bread crumbs, one cup of sugar, butter the size of an egg, one lemon; grate the rind of the lemon, beat the yolks of the eggs well, and mix with milk, crumbs, and sugar-; put in buttered dish, and lay the butter in little bits on top. Bake a light brown; and when cold beat the whites of the eggs to a stiff froth, and add one-half cup sugar, and a little more than half the juice of the lemon. Spread over the pudding and brown in the oven.