PATTIES, OR SHELLS FOR TARTS.

Roll out a nice puff paste thin; cut out with a glass or cookie-cutter and with a wine-glass or smaller cutter, cut out the centre of two out of three; lay the rings thus made on the third, and bake at once.  May be used for veal or oyster patties, or filled with jelly, jam or preserves, as tarts.  Or shells may be made by lining patty-pans with paste.  If the paste is light, the shells will be fine.  Filled with jelly and covered with meringue (tablespoonful of sugar to the white of one egg) and browned in oven, they are very nice to serve for tea.

If the cutters are dipped in hot water, the edges of the tartlets will rise much higher and smoother when baking.

TARTS.

Larger pans are required for tarts proper, the size of small, shallow pie-tins; then after the paste is baked and cooled and filled with the jam or preserve, a few stars or leaves are placed on the top, or strips of paste, criss-crossed on the top, all of which have been previously baked on a tin by themselves.

Dried fruit, stewed until thick, makes fine tart pies, also cranberries stewed and well sweetened.

GREEN APPLE PIE.

Peel, core and slice tart apples enough for a pie; sprinkle over about three tablespoonfuls of sugar, a teaspoonful of cinnamon, a small level tablespoonful of sifted flour, two tablespoonfuls of water, a few bits of butter, stir all together with a spoon; put it into a pie-tin lined with pie paste; cover with a top crust and bake about forty minutes.

The result will be a delicious, juicy pie.

APPLE CUSTARD PIE.  No. 1.

Three cupfuls of milk, four eggs and one cupful of sugar, two cupfuls of thick stewed apples, strained through a colander.  Beat the whites and yolks of the eggs lightly and mix the yolks well with the apples, flavoring with nutmeg.  Then beat into this the milk and, lastly, the whites.  Let the crust partly bake before turning in this filling.  To be baked with only the one crust, like all custard pies.

APPLE CUSTARD PIE.  No. 2.

Select fair sweet apples, pare and grate them, and to every teacupful of the apple add two eggs well beaten, two tablespoonfuls of fine sugar, one of melted butter, the grated rind and half the juice of one lemon, half a wine-glass of brandy and one teacupful of milk; mix all well and pour into a deep plate lined with paste; put a strip of the paste around the edge of the dish and bake thirty minutes.

APPLE CUSTARD PIE.  No. 3.

Lay a crust in your plates; slice apples thin and half fill your plates; pour over them a custard made of four eggs and one quart of milk, sweetened and seasoned to your taste.

APPLE CUSTARD PIE.  No. 4.

Peel sour apples and stew until soft, and not much water left in them; then rub through a colander; beat three eggs for each pie to be baked and put in at the rate of one cupful of butter and one of sugar for three pies; season with nutmeg.