made as follows: Stir
gradually into the beaten yolks of six eggs two tablespoonfuls of
flour, a saltspoonful of salt and half a pint of cream. Stir until
free from lumps and add two tablespoonfuls of sugar; put the saucepan
on the range and stir until the custard coats the spoon. Do not let it
boil or it will curdle. Pour it in a bowl, add a few drops of vanilla
flavoring and stir until the custard becomes cold; fill the lined mold
with this and bake in a moderate oven. In the meantime, put the whites
of the eggs in a bright copper vessel and beat thoroughly, using a
baker's wire egg-beater for this purpose. While beating, sprinkle in
lightly half a pound of sugar and a dash of salt. When the paste is
quite firm, spread a thin layer of it over the tart and decorate the
top with the remainder by squeezing it through a paper funnel. Strew a
little powdered sugar over the top, return to the oven, and when a
delicate yellow tinge remove from the oven and when cold serve.

BERRY TARTS.

Line small pie-tins with pie crust and bake. Just before ready to use
fill the tarts with strawberries, blackberries, raspberries, or
whatever berries are in season. Sprinkle over each tart a little
sugar; after adding berries add also to each tart a tablespoonful of
sweet cream. They form a delicious addition to the breakfast table.

CREAM STRAWBERRY TARTS.

After picking over the berries carefully, arrange them in layers in a
deep pie-tin lined with puff paste, sprinkling sugar thickly between
each layer: fill the pie-tin pretty full, pouring in a quantity of the
juice: cover with a thick crust, with a slit in the top and bake. When
the pie is baked, pour into the slit in the top of the pie the
following cream mixture: Take a small cupful of the cream from the top
of the morning's milk, heat it until it comes to a boil, then stir
into it the whites of two eggs beaten light, also a tablespoonful of
white sugar and a teaspoonful of cornstarch wet in cold milk. Boil all
together a few moments until quite smooth; set it aside and when cool
pour it into the pie through the slit in the crust. Serve it cold with
powdered sugar sifted over it.

Raspberry, blackberry and whortleberry may be made the same.

GREEN GOOSEBERRY TART.

Top and tail the gooseberries. Put into a porcelain kettle with enough
water to prevent burning and stew slowly until they break. Take them
off, sweeten _well_ and set aside to cool. When cold pour into past