Mrs. E. E. Marcy, Evanston.

Make a custard of the yolks of three eggs with milk, season to the taste; bake it in ordinary crust; put it in a a brick oven, that the crust may not be heavy, and as soon as that is heated remove it to a place in the oven of a more moderate heat, that the custard may bake slowly and not curdle ; when done, beat the whites to a froth; add sugar and spread over the top, and return to the oven to brown slightly; small pinch of salt added to a custard heightens the flavor; a little soda in the crust prevents it from being heavy. Very nice.