The national course in home economics

Line some patty pans with a good crust. Make a custard, flavor it nicely, and three-parts fill the pans with custard. Bake the tartlets in a gentle oven. Take them out, let them cool, and spread a little sugar icing over them. Strew a little more sugar on the top, and bake them in a gentle oven until the icing is crisp. If a richer tartlet is wanted, a little jam may be put over the custard. Time: about one-quarter of an hour to bake the tartlets. F. E. R. CREAn PIE. One cup of sweet milk, one cup (large) sugar, yolks of three eggs, butter the size of an egg, one tablespoonful of flour. Boil until it thickens, stirring constantly. Then fill the shell (which has been baked previously) with the mixture and ice with whites of eggs. Mrs. R. W. Campbell. CREAM PIE— No. 2. For one pie take the yolks of two eggs and one-half teacupful of granulated sugar and beat well; then add one large teacupful of rich, sweet milk, one-half teaspoonful of butter and one teaspoonful of cornstarch or flour. Put upon the stove in a double boiler and cook until creamy. Have a rich crust baked and fill with this filling. Beat the whites of the eggs stiff, sweeten to taste and spread on top. Set in the oven to brown. If made with care there is none better. Mrs. E. C. Davis. BUTTERFLY PIE. One cup of butter, one cup of molasses, one-half teaspoonful of soda, two cups of sugar, one cup of warm water and five cups of flour. Mix the water, molasses and soda and put into crusts, then mix crumbs of butter, flour and sugar and sprinkle over. Helen Morse. RASPBERRY, CHERRY OR GOOSEBERRY TURNOVERS. Take a good light crust, roll it out two or three times, then leave it One-quarter of an inch in thickness. Cut it out in rounds with a small basin, and lay a few black raspberries, cherries or gooseberries, which have been stewed with sugar, on one-half of each round. Turn the other half over the fruit, fasten the edges securely, and bake on tins in a moderate oven. Serve with sifted sugar. Mrs. C. I. Burt. CHEESE PIE. One teacupful of sour milk curd slightly salted, two eggs, threefourths of a cup of sweet milk, one-half cup of sugar and one-half cup of English currants well cleaned. Rub the curd thoroughly before mixing with the other ingredients. Bake in a deep pie tin lined with rich crust. Powder with cinnamon. Mrs. Mary C. Bartlett. TARTS. Small, round, heart-shaped or oblong shallow pans are required for tarts proper. Line with paste and bake; when cool fill with jam or preserve, or meringue. A few stars or leaves or strips of paste criss-crossed are placed on the top of fruit tarts. Dried fruit, stewed until thick, makes fine tarts; pineapple and chocolate cream fillings are fine. Mary Manning. MERINGUE TARTS. Take tarts of any preserved fruit and after beating the whites of two eggs to a froth mix very slowly with them one-quarter of a pound of sugar flavored with lemon or pineapple. Cover the tarts thick, about threequarters of an inch deep, with this mixture, smoothing evenly on; set in the oven to brown slightly and serve, either hot or cold. Josephine LaRue. SAND TARTS.