ry
shells and bake with a top crust of puff paste. Brush all over with
beaten egg while hot, set back in the oven to glaze for three minutes.
Eat cold.

_Common Sense in the Household._

COCOANUT TARTS.

Take three cocoanuts, the meats grated, the yolks of five eggs, half a
cupful of white sugar, season, a wine-glass of milk; put the butter in
cold and bake in a nice puff paste.

CHOCOLATE TARTS.

Four eggs, whites and yolks, one-half cake of Baker's chocolate,
grated, one tablespoonful of cornstarch, dissolved in water, three
tablespoonfuls of milk, four of white sugar, two teaspoonfuls of
vanilla, one saltspoonful of salt, one-half teaspoonful of cinnamon,
one teaspoonful of butter, melted; rub the chocolate smooth in the
milk and heat to boiling over the fire, then stir in the cornstarch.
Stir five minutes until well thickened, remove from the fire and pour
into a bowl. Beat all the yolks and the whites of two eggs well with
the sugar, and when the chocolate mixture is almost cold, put all
together with the flavoring and stir until light. Bake in open shells
of pastry. When done, cover with a meringue made of the whites of two
eggs and two tablespoonfuls of sugar flavored with a teaspoonful of
lemon juice. Eat cold.

These are nice for tea, baked in patty-pans.

_Common Sense in the Household._

MAIDS OF HONOR.

Take one cupful of sour milk, one of sweet milk, a tablespoonful of
melted butter, the yolks of four eggs, juice and rind of one lemon and
a small cupful of white pounded sugar. Put both kinds of milk together
in a vessel, which is set in another and let it become sufficiently
heated to set the curd, then strain off the milk, rub the curd through
a strainer, add butter to the curd, the sugar, well-beaten eggs and
lemon. Line the little pans with the richest of puff paste and fill
with the mixture; bake until firm in the centre, from ten to fifteen
minutes.

GERMAN FRUIT PIE.

Sift together a heaping teaspoonful of baking powder and a pint of
flour; add a piece of butter as large as a walnut, a pinch of salt,
one beaten egg and sweet milk enough to make a soft dough. Roll it out
half an inch thick; butter a square biscuit tin and cover the bottom
and sides with the dough; fill the pan with quartered juicy apples,
sprinkle with a little cinnamon and molasses. Bake in rather quick
oven until the crust and apples are cooked a light brown. Sprinkle a
little sugar over the top five minute