Custard Pie

4 eggs.

1 quart of milk.

4 tablespoonfuls white sugar.

Flavor with vanilla or other essence.

Beat the yolks and sugar light, and mix with the milk ; flavor, whip in the whites, which should be already a stiff froth, mix well, and pour into shells. Grate nutmeg upon the top.

Bake this as cup-custard, or a custard pudding, in cups or a deep dish set in a pan of boiling water.

Peach Pie+

Peel, stone, and slice the peaches. Line a pie-plate with a good crust, and lay in your fruit, sprinkling sugar liberally over them in proportion to their sweetness. Very ripe peaches require comparatively little. Allow three peach-kernels, chopped fine, to each pie ; pour in a very little water, and bake with an upper crust, or with crossbars of paste across the top.

Some simply pare the peaches and put in whole, packing them well, and sweetening freely. In this case they should be covered entirely with crust.

For one of the most delightful pies that can be made of any fruit, look for apple meringue pie, and substitute peaches. Peach meringue pie may be made in winter from canned peaches.

Cherry Pie

Line the dish with a good crust, and fill with ripe cherries, regulating the quantity of sugar you scatter over them by their sweetness. Cover and bake.

Eat cold, with white sugar sifted over the top.

Blackberry, Raspberry, and Plum Pies Are made in the same manner.

Currant and Raspberry Tart+

To three cups of currants allow one of raspberries. Mix well together before you fill the crust, and sweeten abundantly. Cover with crust and bake.

Eat cold, with white sugar sifted over it.

Currant Tart

Is made as above, with more sugar. The most common fault of currant pie is extreme sourness. Small fruits should be looked over carefully before they are cooked. Currants are troublesome, but they must nevertheless be looked after warily on account of their extreme stemmi-ness.

Green Gooseberry Tart+

Top and tail the gooseberries. Put into a porcelain kettle with enough water to prevent burning, and stew slowly until they break. Take them off, sweeten well, and set aside to cool. When cold pour into pastry shells, and bake with a top crust of puff-paste. Brush all over with beaten egg while hot, set back in the oven to glaze for three minutes.

Eat cold.

Ripe Gooseberry Pie

Top and tail the berries. Line your dish with crust, and fill with berries, strewing white sugar among them. Cover and bake.

Damson Tart

Pick over the fruit, put in a dish lined with pastry, sweeten very freely, cover and bake. Brush with beaten egg when done, and return to the oven for a few minutes to glaze.

Cranberry Tart

Wash and pick over the berries. Put into a porcelain saucepan with a very little water, and simmer until they burst open and become soft. Run through a cullender to remove the skins, and sweeten to taste. Bake in pastry shells, with a cross-bar of pastry over the top.