ing
water, six eggs, one quart of milk, one-half cupful of white sugar,
two teaspoonfuls of vanilla. Dissolve the chocolate in a very little
milk, stir into the boiling water and boil three minutes. When nearly
cold beat up with this the yolks of all the eggs and the whites of
three. Stir this mixture into the milk, season and pour into shells of
good paste. When the custard is "set"--but not more than half
done--spread over it the whites whipped to a froth, with two
tablespoonfuls of sugar. You may bake these custards without paste, in
a pudding dish or cups set in boiling water.

CHOCOLATE PIE. No. 2.

Put some grated chocolate into a basin and place on the back of the
stove and let it melt (do not add any water to it); beat one egg and
some sugar in it; when melted, spread this on the top of a custard
pie. Lovers of chocolate will like this.

LEMON PIE. No. 1. (Superior.)

Take a deep dish, grate into it the outside of the rind of two lemons;
add to that a cup and a half of white sugar, two heaping
tablespoonfuls of unsifted flour, or one of cornstarch; stir it well
together, then add the yolks of three well-beaten eggs, beat this
thoroughly, then add the juice of the lemons, two cups of water and a
piece of butter the size of a walnut. Set this on the fire in another
dish containing boiling water and cook it until it thickens, and will
dip up on the spoon like cold honey. Remove from the fire, and when
cooled, pour it into a deep pie-tin, lined with pastry; bake, and when
done, have ready the whites, beaten stiff, with three small
tablespoonfuls of sugar. Spread this over the top and return to the
oven, to set and brown slightly. This makes a deep, large sized pie,
and very superior.

_Ebbitt House, Washington._

LEMON PIE. No. 2.

One coffee cupful of sugar, three eggs, one cupful of water, one
tablespoonful of melted butter, one heaping tablespoonful of flour,
the juice and a little of the rind of one lemon. Reserve the whites of
the eggs, and after the pie is baked, spread them over the top beaten
lightly-with a spoonful of sugar, and return to the oven until it is a
light brown.

This may be cooked before it is put into the crust or not, but it is
rather better to cook it first in a double boiler or dish. It makes a
medium-sized pie. Bake from thirty-five to forty minutes.

LEMON PIE. No. 3.

Moisten a heaping tablespoonful of cornstarch with a little cold
water, then add a cupful of boili