The household (of the Detroit free press)

JELLY TARTLETS. Make the paste the same as for pies ; line small pattypans, pricking the paste in the bottom to keep it from puffing too high ; bake in a quick oven and fill with jelly or jam. LEMON TARTS. Grate two whole lemons, add two cups sugar, three well beaten eggs, piece of butter half the size of an egg. Mix the ingredients thoroughly and place over the fire, stirring till it boils up, and then set away to cool. This will keep all winter and can be used for tarts anytime by making nice crust. NUT TART. Take four ounces almonds and four ounces walnuts ; pound with a little water and stirr to foam with one-half pound sugar, two whole and ten yolks of eggs. Add the beaten whites of five eggs and one and one-half ounces flour. Cook and fill with the following : eight ounces walnut kernels, scraped into milk, sweetened with sugar and stirred with cream. PINE APPLE TART. Take one pineapple, pare and carefully remove all specks ; measure and take the same quantity in sugar and half the quantity in butter, one cup of cream, five eggs ; stir butter and sugar to a cream and add it to the pineapple, previously grated ; then add the eggs, well beaten, and the cream. Line the tins with a good crust and bake to a light brown in a moderate oven. SAND TARTS. Half pound of butter, one pound of sugar ; two eggs ; flour enough to roll thin ; cut in squares ; beat white of an egg stiff, spread on each cake with a feather ; dust cinnamon on top ; also small pieces of blanched almonds on top ; bake quick. STRAWBERRY TARTS. Two eggs, one and a half tablespoonfuls sugar, small piece butter size of a partridge egg ; beat well together ; add one cup sweet milk ; roll paste thin; place in pattypans or pie dish; after pouring in the above mixture strew into it one layer of nice berries ; bake until the eggs are cooked, and you have a delicious tart. No flavoring is needed except the berries. VINEGAR PIES. One and a half cups good vinegar, one cup of water, lump of butter size of an egg, sugar enough to sweeten to the taste ; flavor with lemon . put in stew-pan on stove ; take five eggs, beat the yolks with one cup of water and two heaping teaspoonfuls of flour ; when the vinegar comes to a boil put in the eggs and flour, stirring till well cooked ; have ready crust for four pies, put in the filling and bake ; beat the whites with two spoonfuls of white sugar to a froth, spread on the pies when done, and color in the oven. ALMOND PUDDING. Take two ounces of bread crumbs, one pint cream, one-half pound pounded almonds, six bitter almonds, the yolks of seven eggs, whites of three, six ounces sugar, four ounces butter, one glass of wine — if liked. Bring the cream to a boiling point, pour it over the bread crumbs and let them stand till nearly cold, then mix in the sweet and bitter almonds, pounded to a paste with a little water, stir to them by degrees the yolks and then the whites of the eggs, sugar and butter ; turn the mixture in a porcelain-lined stew-pan and stir it continually over a slow fire until thick, but it must not boil. When nearly cold, add the wine, pour the mixture into a dish lined with puff paste and bake half an hour in a moderate oven. BAKED APPLE PUDDING.