252. Carrot Pie

Scrape the skin off from the carrots, boil them soft, and strain them through a sieve. To a pint of the strained pulp put three pints of milk, six beaten eggs, two table-spoonsful of melted butter, the juice of half a lemon, and the grated rind of a whole one. Sweeten it to your taste, and bake it in deep pie plates without an upper crust.

253. Potato Pie

Boil Carolina or mealy Irish potatoes, till very soft - when peeled, mash and strain them. To a quarter of a pound of potatoes, put a quart of milk, three table-spoonsful of melted butter, four beaten eggs, a wine glass of wine - add sugar and nutmeg to the taste.

254. Sweet Marlborough Pie

Procure sweet mellow apples, pare and grate them. To a pint of the grated pulp put a pint of milk, a couple of eggs, two table-spoonsful of melted butter, the grated peel of a lemon, and half a wine glass of brandy. Sweeten it to the taste with nice brown sugar. The eggs should be beaten to a froth, then the sugar stirred into them, and mixed with the rest of the ingredients. A little stewed pumpkin, mixed with the apples, improves the pie. Bake the pie in deep plates, without an upper crust.

255. Marlborough Tarts

Take tart juicy apples - quarter them, and stew them till soft enough to rub through a sieve. To twelve table-spoonsful of the strained apple, put twelve of sugar, the same quantity of wine, six table-spoonsful of melted butter, four beaten eggs, the juice and grated rind of a lemon, half a nutmeg, and half a pint of milk. Turn this, when the ingredients are well mixed together, into deep pie plates that are lined with pastry, and a rim of puff paste round the edge. Bake the tarts about half an hour.

256. Cocoanut Pie

Cut off the brown part of the cocoanut - grate the white part, and mix it with milk, and set it on the fire, and let it boil slowly eight or ten minutes. To a pound of the grated cocoanut allow a quart of milk, eight eggs, four table-spoonsful of sifted white sugar, a glass of wine, a small cracker, pounded fine, two table-spoonsful of melted butter, and half a nutmeg. The eggs and sugar should be beaten together to a froth, then the wine stirred in. Put them into the milk and cocoanut, which should be first allowed to get quite cool - add the cracker and nutmeg - turn the whole into deep pie plates, with a lining and rim of puff paste. Bake them -as soon as turned into the plates.

257. Small Puffs

To make a dozen puffs, take a pound and a quarter of flour, a pound of butter, and one egg. Put them together ac-cording to the directions for puff pastry, No. 238. Divide it when made into three equal portions - roll one of them out half an inch thick, cut it into cakes with a tumbler - roll out the rest of the pastry, cut it into strips with a jagging iron, and lay the strips round those that are cut with a tumbler, so as to form a rim. Lay the puffs on buttered flat tins - bake them in a quick oven till a light brown, then fill them with any small preserved fruit you may happen to have.

258. A Plain Custard Pie

Boil a quart of milk with half a dozen peach leaves, or the rind of a lemon. When they have flavored the milk, strain it, and set it where it will boil. Mix a table-spoonful of flour, smoothly, with a couple of table-spoonsful of milk, and stir it into the boiling milk. Let it boil a minute, stirring it constantly - take it from the fire, and when cool, put in three beaten eggs - sweeten it to the taste, turn it into deep pie plates, and bake the pies directly in a quick oven.

259. A Rich Baked Custard

Beat seven eggs with three table-spoonsful of rolled sugar. When beaten to a froth, mix them with a quart of milk - flavor it with nutmeg. Turn it into cups, or else into deep pie plates, that have a lining and rim of pastry - bake them directly, in a quick oven. To ascertain when the custards are sufficiently baked, stick a clean broom splinter into them - if none of the custard adheres to the splinter, it is sufficiently baked.