BERRY TARTS.

Line small pie-tins with pie crust and bake.  Just before ready to use fill the tarts with strawberries, blackberries, raspberries, or whatever berries are in season.  Sprinkle over each tart a little sugar; after adding berries add also to each tart a tablespoonful of sweet cream.  They form a delicious addition to the breakfast table.

CREAM STRAWBERRY TARTS.

After picking over the berries carefully, arrange them in layers in a deep pie-tin lined with puff paste, sprinkling sugar thickly between each layer:  fill the pie-tin pretty full, pouring in a quantity of the juice:  cover with a thick crust, with a slit in the top and bake.  When the pie is baked, pour into the slit in the top of the pie the following cream mixture:  Take a small cupful of the cream from the top of the morning’s milk, heat it until it comes to a boil, then stir into it the whites of two eggs beaten light, also a tablespoonful of white sugar and a teaspoonful of cornstarch wet in cold milk.  Boil all together a few moments until quite smooth; set it aside and when cool pour it into the pie through the slit in the crust.  Serve it cold with powdered sugar sifted over it.

Raspberry, blackberry and whortleberry may be made the same.

GREEN GOOSEBERRY TART.

Top and tail the gooseberries.  Put into a porcelain kettle with enough water to prevent burning and stew slowly until they break.  Take them off, sweeten well and set aside to cool.  When cold pour into pastry shells and bake with a top crust of puff paste.  Brush all over with beaten egg while hot, set back in the oven to glaze for three minutes.  Eat cold.

Common Sense in the Household.

COCOANUT TARTS.

Take three cocoanuts, the meats grated, the yolks of five eggs, half a cupful of white sugar, season, a wine-glass of milk; put the butter in cold and bake in a nice puff paste.

CHOCOLATE TARTS.

Four eggs, whites and yolks, one-half cake of Baker’s chocolate, grated, one tablespoonful of cornstarch, dissolved in water, three tablespoonfuls of milk, four of white sugar, two teaspoonfuls of vanilla, one saltspoonful of salt, one-half teaspoonful of cinnamon, one teaspoonful of butter, melted; rub the chocolate smooth in the milk and heat to boiling over the fire, then stir in the cornstarch.  Stir five minutes until well thickened, remove from the fire and pour into a bowl.  Beat all the yolks and the whites of two eggs well with the sugar, and when the chocolate mixture is almost cold, put all together with the flavoring and stir until light.  Bake in open shells of pastry.  When done, cover with a meringue made of the whites of two eggs and two tablespoonfuls of sugar flavored with a teaspoonful of lemon juice.  Eat cold.