best stewed before
putting into a pie: the usual proportions are half a pound of sugar
to a quart of fruit--not quite so much if the fruit is ripe; the fruit
should be laid high in the middle of the dish, to make the pie a good
shape. It is the fashion to lay over the crust, when nearly baked,
an icing of the whites of eggs whisked with sugar; the tart or pie is
then replaced in the oven.

* * * * *

A VERY FINE SAVOURY PIE.

Lay a fine veal cutlet, cut in pieces and seasoned, at the bottom of
the dish; lay over it a layer of smoked beef fat, then a layer of fine
cold jelly made from gravy-beef and veal, then hard boiled eggs in
slices, then chicken or sweetbread, and then again the jelly, and
so on till the dish is filled; put no water, and season highly with
lemon-juice, essence of mushroom, pepper, salt, and nutmeg; also,
if approved, a blade of mace: small cakes of fine forcemeat are an
improvement; cover with a fine puff paste, and brush over with egg,
and bake.

* * * * *

TARTLETS.

Make a very rich light puff paste, and roll it out to half an inch of
thickness; it should be cut with fluted paste-cutters, lightly baked,
and the centre scooped out afterwards, and the sweetmeat or jam
inserted; a pretty dish of pastry may be made by cutting the paste in
ribbons of three inches in length, and one and a half in width; bake
them lightly, and pile them one upon another, with jam between each,
in the form of a cone.

* * * * *

CHEESECAKES.

Warm four ounces of butter, mix it with the same quantity of
loaf-sugar sifted, grate in the rind of three lemons, squeeze in
the juice of one, add three well-beaten eggs, a little nutmeg, and
a spoonful of brandy; put this mixture into small tins lined with a
light puff paste, and bake.

Cheesecakes can be varied by putting almonds beaten instead of the
lemon, or by substituting Seville oranges, and adding a few slices of
candied orange and lemon peel.

* * * * *

GIBLET PIE.

Prepare the giblets as for "_stewed giblets_" they should then be laid
in a deep dish, covered with a puff paste, and baked.

* * * * *

MOLINA PIE.

Mince finely cold veal or chicken, with smoked beef or tongue; season
well, add lemon-juice and a little nutmeg, let it simmer in a small
quantity of good beef or veal gravy; while on