These are nice for tea, baked in patty-pans.

Common Sense in the Household.

MAIDS OF HONOR.

Take one cupful of sour milk, one of sweet milk, a tablespoonful of melted butter, the yolks of four eggs, juice and rind of one lemon and a small cupful of white pounded sugar.  Put both kinds of milk together in a vessel, which is set in another and let it become sufficiently heated to set the curd, then strain off the milk, rub the curd through a strainer, add butter to the curd, the sugar, well-beaten eggs and lemon.  Line the little pans with the richest of puff paste and fill with the mixture; bake until firm in the centre, from ten to fifteen minutes.

GERMAN FRUIT PIE.

Sift together a heaping teaspoonful of baking powder and a pint of flour; add a piece of butter as large as a walnut, a pinch of salt, one beaten egg and sweet milk enough to make a soft dough.  Roll it out half an inch thick; butter a square biscuit tin and cover the bottom and sides with the dough; fill the pan with quartered juicy apples, sprinkle with a little cinnamon and molasses.  Bake in rather quick oven until the crust and apples are cooked a light brown.  Sprinkle a little sugar over the top five minutes before removing from the oven.

Ripe peaches are fine used in the same manner.

APPLE TARTS.

Pare, quarter, core and boil in half a cupful of water, until quite soft, ten large, tart apples; beat until very smooth and add the yolks of six eggs, or three whole ones, the juice and grated outside rind of two lemons, half a cap of butter; one and a half of sugar (or more, if not sufficiently sweet); beat all thoroughly, line patty-pans with a puff paste and fill; bake five minutes in a hot oven.

Meringue.—­If desired very nice, cover them when removed from the oven with the meringue made of the whites of three eggs remaining, mixed with three tablespoonfuls of sugar; return to the oven and delicately brown.

CREAM TARTS.

Make a rich, brittle crust, with which cover your patty-pans, smoothing off the edges nicely and bake well.  While these “shells” are cooling, take one teacupful (more or less according to the number of tarts you want) of perfectly sweet and fresh cream, skimmed free of milk; put this into a large bowl or other deep dish, and with your egg-beater whip it to a thick, stiff froth; add a heaping tablespoonful of fine white sugar, with a teaspoonful (a small one) of lemon or vanilla.  Fill the cold shells with this and set in a cool place till tea is ready.

OPEN JAM TARTS.

Time to bake until paste loosens from the dish.  Line shallow tin dish with puff paste, put in the jam, roll out some of the paste, wet it lightly with the yolk of an egg beaten with a little milk, and a tablespoonful of powdered sugar.  Cut it in narrow strips, then lay them across the tart, lay another strip around the edge, trim off outside, and bake in a quick oven.