The new Annie Dennis cook book

Lemon Custard, No. 2 Three eggs, one teacupful of sweet milk, one and a half cupfuls of sugar, teaspoonful of butter and one of corn starch or flour. Beat eggs and sugar until light, add butter, flour and milk, and the grated rind and juice of one lemon. Bake in jelly tins lined with puff paste. Cocoanut Custards For two custards, take four eggs, two teacupfuls of grated cocoanut, one cupful of sweet milk, one and a half cupfuls of sugar. Pour the milk over the cocoanut and place on the fire to warm. Beat eggs and sugar until very light, mix well and bake with a bottom crust. Use the whites of the eggs for a meringue if desired. Peach Custard % cupful milk 2 eggs (yolks) V2 cupful sugar H teaspoonful cinnamon 2 tablespoonfuls corn starch 1 cupful peaches (crushed) Place the peaches in a mixing bowl. Now place in a saucepan the milk, sugar and cornstarch. Bring to a boil and cook two minutes and then pour very slowly, — beating hard all the time — over the peaches in the mixing bowl. Add the yolks of the eggs, and the cinnamon. Beat again, then pour into pie plate lined with pastry used in above recipe. Bake in a slow oven. Use whites of eggs for meringue. Jelly Custard Beat five eggs, leaving out whites of two, add one cupful of sugar, one cupful of jely — apple, or quince — three-quarters of a cupful of warmed butter to make it beat nicely. Bake in a paste; make meringue of the two whites, and two tablespoonfuls of sugar; pour it over the custard when firm, and brown very lightly. Pineapple Custard Mix well one teacupful of sugar and four eggs, add one quart of sweet milk; set on the fire to thicken, stirring constantly ; then cool. Add one can of grated pineapple. Serve with whipped cream. Lemon Custard Six eggs, two cupfuls of sugar, one tablespoonful of butter, and two lemons. TARTS Cream Tarts Make a rich puff paste; cut small, bake and fill with whipped cream, on top of which drop a little currant jelly. Almond Tarts Beat to a cream the yolks of three eggs, and a half teacupful of sugar; add half a pound of shelled almonds, pounded; put in tart pans, lined with paste, and bake ten minutes. Cocoanut Tarts Dissolve a teacupful of sugar in a teacupful of water ; add a pound of grated cocoanut and boil. When cool, add the well beaten yolks of three eggs, and the white of one ; beat all together and pour into tart pans lined with puff paste. Bake five minutes. Lemon Tarts Grate one lemon, mix with a teaspoonful of melted butter, two well beaten eggs, and a teacupful of sugar. Melt over the fire. When cool, fill tart pans lined with puff paste. Set in oven for three or four minutes. Apple Tarts Boil very tender four large tart apples ; strain, beat smooth, and add the yolks of three eggs, juice and grated rind of a lemon, one tablespoonful of butter, and one cupful of sugar. Beat all together ; line pans with puff paste, turn in mixture, cook five minutes. Make a meringue of the whites and some sugar; spread on them and brown. Orange Tarts