ARCH MERINGUE.

Heat a quart of milk until it boils, add four heaping teaspoonfuls of
cornstarch which has previously been dissolved in a little cold milk.
Stir constantly while boiling for fifteen minutes. Remove from the
fire, and gradually add while hot the yolks of five eggs, beaten
together with three-fourths of a cupful of sugar, and flavored with
lemon, vanilla or bitter almond. Bake this mixture for fifteen minutes
in a well-buttered pudding-dish or until it begins to "set."

Make a meringue of the whites of five eggs, whipped stiff with a half
cupful of jelly, and spread evenly over the custard, without removing
the same farther than the edge of the oven.

Use currant jelly if vanilla is used in the custard, crab apple for
bitter almond and strawberry for lemon. Cover and bake for five
minutes, after which take off the lid and brown the meringue a very
little. Sift powdered sugar thickly over the top. To be eaten cold.

WASHINGTON PIE.

This recipe is the same as "Boston Cream Pie" (adding half an ounce of
butter), which may be found under the head of PASTRY, PIES AND TARTS.
In summer time, it is a good plan to bake the pie the day before
wanted; then when cool, wrap around it a paper and place it in the ice
box so to have it get _very cold_; then serve it with a dish of fresh
strawberries or raspberries. A delicious dessert.

CREAM PIE.

Make two cakes as for Washington pie, then take one cup of sweet cream
and three tablespoonfuls of white sugar. Beat with egg-beater or fork
till it is stiff enough to put on without running off and flavor with
vanilla. If you beat it after it is stiff it will come to butter. Put
between the cakes and on top.

DESSERT PUFFS.

Puffs for dessert are delicate and nice; take one pint of milk and
cream each, the whites of four eggs beaten to a stiff froth, one
heaping cupful of sifted flour, one scant cupful of powdered sugar,
add a little grated lemon peel and a little salt; beat these all
together till very light, bake in gem-pans, sift pulverized sugar over
them and eat with sauce flavored with lemon.

PEACH CAKE FOR DESSERT.

Bake three sheets of sponge cake, as for jelly cake; cut nice ripe
peaches in thin slices, or chop them; prepare cream by whipping,
sweetening and adding flavor of vanilla, if desired; put layers of
peaches between the sheets of cake; pour cream over each layer and
over the top. To be eaten soon after it is prepared.

FRUIT SHORT-