tle cold milk. Add to this the
well-beaten yolk of one egg and one tablespoonful of sugar. Turn this
mixture into the hot milk and stir until it thickens. Flavor with a
little grated lemon rind, vanilla, or, if preferred, flavor the milk
with cocoanut before using. Fill the tart shells, and meringue with the
white of the egg beaten stiff with a tablespoonful of sugar.

GRAPE TART.--Into one pint of canned or fresh grape juice, when
boiling, stir two tablespoonfuls of cornstarch braided with a little
water, and cook for five minutes. Sweeten to taste, and fill a baked
crust.

LEMON FILLING.--Into one cup of boiling water stir one
tablespoonful of cornstarch previously braided smooth with the juice of
a large lemon. Cook until it thickens, then add one half cup of sugar
and a little grated yellow rind of the lemon.

TAPIOCA FILLING.--Soak one tablespoonful of tapioca over night in
one cup of water; mash and stir the tapioca, simmer gently until clear
and thick, adding enough water to cook it well; add half a cup of white
sugar and a tablespoonful each of lemon and orange juice. If desired, a
little raspberry or currant juice may be added to make the jelly of a
pink color.

APPLE CUSTARD PIE.--Stew good dried apples till perfectly tender
and there remains but very little juice. Rub through a colander. For
each pie use one cup of the sifted apples, one and a half cups of rich
milk, two eggs, five tablespoonfuls of sugar, and a little grated lemon
rind for flavoring. Bake with under crust only. Stewed fresh apples,
beaten smooth or rubbed through a colander, can be used if preferred.
The eggs may be omitted, and one half cup more of the sifted apples,
with more sugar, may be used instead.

BANANA PIE.--For each pie required prepare a custard with one and
one half cups of milk, the yolks of two eggs, and two heaping
tablespoonfuls of sugar. Mash two large bananas through a colander,
strain the custard over them, and beat well together. Bake in an under
crust only, and meringue the top with the whites of the eggs beaten to a
stiff froth with two tablespoonfuls of sugar.

BREAD PIE.--Soak a slice of very light bread in a pint of rich
milk. When it is quite soft, rub through a colander and afterward beat
well through the milk. Add one well-beaten egg, four tablespoonfuls of
sugar, and a little grated lemon rind for flavor. Bake with under crust
only, till the custard is set. This is sufficient for one pie.

CARROT PIE.-