1251. - A Remarkably Fine Fish Pie

Boil two pounds of small eels; having cut the fins quite close, pick the flesh off, and throw the bones into the liquor with a little mace, pepper, salt, and slice of onion; boil till quite rich, and strain it. Make forcemeat of the flesh, an anchovy, parsley, lemon-peel, salt, pepper, and crumbs, and four ounces of butter warmed, and lay it at the bottom of the dish. Take the flesh of soles, small cod, or dressed turbot, and lay them on the forcemeat, having rubbed it with salt and pepper; pour the gravy over, and bake.

1258. - Flaky Paste. (By A Lady Of New York.)

Wet half a pound of dried flour with cold water enough to make a hard, stiff paste; roll it one way only; roll in half a pound of butter with a knife, in small bits at a time.

1254. - Rhubarb Pies

Take the tender stalks of the rhubarb, strip off the skin, and cut the stalks into thin slices. Line deep plates with pie crust, then put in the rhubarb, with a thick layer of sugar to each layer of rhubarb - a little grated lemon-peel improves the pie. Cover the pies with a crust - press it down tight round the edge of the plate, and prick the crust with a fork. Rhubarb pies should be baked about an hour, in a slow oven - it will not do to bake them quickly. Some cooks stew the rhubarb before making it into pies, but it is not so good as when used without stewing.

1256. - Pumpkin Pudding. (By A Lady Of New York.)

One quart stewed pumpkin, nine beaten eggs, three pints cream, sugar, mace, nutmeg and ginger. Bake in paste.

1257. - Potato Pudding

Boil Carolina or mealy Irish potatoes until they are quite soft. When peeled mash and strain them. To a quarter of a pound of potatoes, put a quart of milk, three table-spoonfuls of melted butter, four beaten eggs, a wine-glass of wine-add sugar and nutmeg to the taste.

1258. - Peach Pie

Take mellow juicy peaches - wash and put them in a deep pie plate, lined with pie crust. Sprinkle a thick layer of sugar on each layer of peaches, put in about a table-spoonful of water, and sprinkle a little flour over the top - cover with thick crust and bake from fifty to sixty minutes.

1259. - Fancy Pastry

Use some fancy cutter, cutting the paste a quarter of an inch thick, egg them and glaze them, and bake them a light brown; when cold put different colored sweetmeats, such as apple jelly, and red currant jelly into devices upon the top of each piece; dish them upon a napkin.

1260. - Glazing For Tarts

Mix sifted sugar and water into a thick paste like cream, and brush it over the crust.

1261. - Cocoa-Nut Pie

Cut off the brown part of the cocoa-nut, 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 cocoa-nut allow a quart of milk, eight eggs, four table-spoonfuls of sifted white sugar, a glass of wine, a small cracker, pounded fine, two spoonfuls 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 cocoa-nut, 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.