Egg Pie

Take a pound of marrow, or beef suet, twelve eggs boiled hard, and chop them very fine. Season them with a little beaten cinnamon and nutmeg; take a pound of currants clean washed and picked, two or three spoonsful of cream, and a little sack and rose-water. Mix all together, and fill the pie with it. When it is baked, stir in half a pound of fresh butter, and the juice of a lemon.

Sweet Egg Pie

Cover the dish with a good crust, and then take twelve eggs boiled hard, cut them into slices, and lay them in the pie. Throw half a pound of currants, clean washed and picked, all over the eggs. Then beat up four eggs well, mixed with half a pint of white wine, grate in a small nutmeg, and make it pretty sweet with sugar. Remember to lav a quarter of a pound of butter between the eggs, then pour in the wine and eggs, and cover the pie. Bake it till the crust is done, which will be in about half an hour.

Orange Or Lemon Tarts

Hub six large lemons well with salt, and put them into water, with a handful of salt in it, for two days. Then change them every day into fresh water, without salt, for a fortnight; boil them for two or three hours till they are tender; cut them into half quarters, and then cut them three-corner ways as thin as possible. Take six pippins pared, cored, and quartered, and a pint of water. Let them boil till the pippins break, put the liquor to the orange or lemon, half the pulp of the pippins well broken, and a pound of sugar. Boil these together a quarter of an hour, then put it into a bason, and squeeze into it an orange. If a lemon tart, squeeze a lemon. Two spoonsful are enough for a tart. Put very fine puff paste, and very thin, into the pattypans, which must be small and shallow. Just before the tarts are put into the oven, with a feather or brush rub them over with melted butter, and then sift double-refined sugar over them, which will form a pretty icing.

Tart De Mot

Lay round the dish a puff paste, and then a layer of biscuit ; then a layer of butter and marrow, another of all sorts of sweetmeats, and thus proceed till the dish is full: boil a quart of cream, and thicken it with four eggs, and put in a spoonful of orange-flower water. Sweeten it with sugar to the palate, and pour it over the whole. Half an hour will bake it.

Skirret Pie

Boil the skirrets tender, peel and slice them, and fill the pie with them. To half a pint of cream take the yolk of an egg, and beat it fine. Put to it a little grated nutmeg, a little beaten mace, and a little salt. Beat all well together, with a quarter of a pound of fresh butter melted, and pour in as much as the dish will hold. Put on the top-crust, and bake it half an hour. If cream cannot be put, add milk.

Turbot Pie

Wash and parboil the turbot, and season it with a little pepper, salt, cloves, mace, nutmeg, and sweet herbs cut fine. \V hen the paste is made, lay in the turbot, with some yolks, of eggs boiled hard, a whole onion, which must be taken out when the pie is baked. Lay a great deal of fresh butter on the top, and close it up. It is good cold or hot.