Line a pie-dish with puff paste, and fill with raspberries, sweetened to taste. Cover with pastry, but do not press this down at the edges; also rub the edge of the lower crust, to prevent adhesion, and bake in a brisk oven. While it is cooking, heat a small teacupful of milk, with a pinch of soda in it, and stir into it the cornflour, which should be previously wetted with a little cold milk, add the white sugar, and cook for three minutes. Pour the mixture into a small basin, and beat in the frothed whites of 2 eggs; whip to a cream, and let it get cold. When the pie is taken from the oven, lift the top crust, and pour in the cream you have made; replace the crust, and set aside to cool. Sprinkle a little sugar over the top before serving.
3 oz. of ground rice, 1 1/2 pints of milk, 2 oz. butter, 4 oz. sugar, 4 eggs, a little salt, lemon peel or nutmeg.
Infuse 2 bay leaves, or the rind of 1/2 a lemon, in the milk, and when it is well flavoured strain it, and add the rice and salt; boil these for quarter-of-an-hour, stirring all the time. Then take them off the fire, stir in the butter, sugar, and eggs, and let the latter be well beaten before they are added to the other ingredients. When nearly cold, line some patty tins with puff paste, fill with the custard, strew a few currants over the top, and bake about twenty minutes in a moderate oven.
1 apple, chopped fine, 1 egg, 1 lemon - chop the inside very fine and grate the rind - 1 teacup of sugar, butter about the size of a walnut.
Mix the ingredients well together, line a tart-tin with puff paste, fill the centre part with the mixture, and bake a very light brown.