s before removing from the oven.

Ripe peaches are fine used in the same manner.

APPLE TARTS.

Pare, quarter, core and boil in half a cupful of water, until quite
soft, ten large, tart apples; beat until very smooth and add the yolks
of six eggs, or three whole ones, the juice and grated outside rind of
two lemons, half a cap of butter; one and a half of sugar (or more,
if not sufficiently sweet); beat all thoroughly, line patty-pans with
a puff paste and fill; bake five minutes in a hot oven.

_Meringue._--If desired very nice, cover them when removed from the
oven with the meringue made of the whites of three eggs remaining,
mixed with three tablespoonfuls of sugar; return to the oven and
delicately brown.

CREAM TARTS.

Make a rich, brittle crust, with which cover your patty-pans,
smoothing off the edges nicely and bake well. While these "shells" are
cooling, take one teacupful (more or less according to the number of
tarts you want) of perfectly sweet and fresh cream, skimmed free of
milk; put this into a large bowl or other deep dish, and with your
egg-beater whip it to a thick, stiff froth; add a heaping
tablespoonful of fine white sugar, with a teaspoonful (a small one) of
lemon or vanilla. Fill the cold shells with this and set in a cool
place till tea is ready.

OPEN JAM TARTS.

Time to bake until paste loosens from the dish. Line shallow tin dish
with puff paste, put in the jam, roll out some of the paste, wet it
lightly with the yolk of an egg beaten with a little milk, and a
tablespoonful of powdered sugar. Cut it in narrow strips, then lay
them across the tart, lay another strip around the edge, trim off
outside, and bake in a quick oven.

CHESS CAKES.

Peel and grate one cocoanut; boil one pound of sugar fifteen minutes
in two-thirds of a pint of water; stir in the grated cocoanut and boil
fifteen minutes longer. While warm, stir in a quarter of a pound of
butter; add the yolks of seven eggs well beaten. Bake in patty-pans
with rich paste. If prepared cocoanut is used, take one and a half
coffeecupfuls. Fine.

CUSTARDS, CREAMS AND DESSERTS.

The usual rule for custards is, eight eggs to a quart of milk; but a
very good custard can be made of six, or even less, especially with
the addition of a level tablespoonful of sifted flour, thoroughly
blended in the sugar first, before adding the other ingredients. They
may be baked, boiled or steamed, either in cups or one large dis