Washington Pie

For the crust use two cups sugar, one-half cup butter, three cups sifted flour, four eggs, one-half teaspoonful cream tartar. For the filling, one tablespoonful corn starch, boiled in one-half pint of milk; beat the yolk of one egg very light, and stir into the milk, flavor with vanilla, and when cold, add the other half of the milk, and the white of the egg beaten to a stiff froth and stirred in quickly; spread this between the cakes, and ice it with the white of one egg and eight table-spoonfuls of fine sifted sugar; flavor with lemon.

Cream Pie

1. Place one pint of milk in tea-kettle boiler until hot (not boiling); add one cup white sugar, one-half cup flour, and two eggs, well beaten; stir rapidly until thoroughly cooked; flavor with lemon or vanilla; pour over crust, which should be previously baked. Beat the whites of two eggs to a stiff froth; add three tablespoons of powdered sugar; pour over the custard; set in oven, and allow to come to light brown. To be eaten cold.

2. Three eggs, one cup sugar, one and one-half cup flour, tablespoonful of sweet milk, two teaspoonfuls of baking powder; bake in a shallow pan. Cream: three eggs, one pint of milk, three tablespoonfuls of flour, five tablespoonfuls sugar; a little salt, flavor to taste, and boil until thick.

Cream Puffs

Melt one-half cup of butter in one cup of hot water, and while boiling, beat in one cup of flour, then take off the stove and cool; when cool, stir in three eggs, one at a time, without beating; drop on tins quickly, and bake about twenty-five minutes in a moderate oven. For the cream: half pint milk, one egg, three tablespoons sugar, two large teaspoons flour; boil same as any mock cream, and flavor with lemon. When baked, open the side of each puff, and fill with cream.

French Puffs

One pint of sweet milk, six ounces of flour, four eggs, half a salt-spoon of salt; scald the milk and pour over the flour, beat until smooth, whisk the eggs to a froth, and add to the flour and milk when sufficiently cool. Have ready a kettle of boiling lard, and drop one teaspoonful of the batter at a time into the lard, and fry a bight brown; sift the white sugar over them, or eat with syrup.

Cream Tartlets

Make a paste with the white of one and yolks of three eggs, one ounce of sugar, one ounce of butter, a pinch of salt, and flour sufficient to make into a paste; work it lightly; roll out to the thickness of a quarter of an inch, line some patty-pans with it, fill with uncooked rice, and bake in a moderate oven until done; remove the rice, and fill with jam or preserves, and at the top place a spoonful of whipped cream.

Delicate Pie

To stewed apples sufficient for four pies, one-half pound of butter, six eggs beaten separately, one pound of sugar; flavor with lemon, the apples being quite cold before adding the eggs. Bake as a tart pie.

Fruit Pie

Line a soup plate with a rich paste, and spread with a layer of strawberry or raspberry preserves; over which sprinkle two table-spoonfuls of finely-chopped almonds (blanched of course) and one-half ounce of candied lemon peel cut into shreds. Then mix the following ingredients: one-half pound white sugar, one-quarter pound butter, melted, four yolks and two whites of eggs, and a few drops of almond essence. Beat well together and pour the mixture into the soup plate over the preserves, etc. Bake in a moderately warm oven.

When cold, sprinkle or sift a little powdered sugar over the top. A little cream eaten with it is a great addition.