ff paste. Bake them as soon as turned into the plates.

257. _Small Puffs._

To make a dozen puffs, take a pound and a quarter of flour, a pound of
butter, and one egg. Put them together according to the directions for
puff pastry, No. 238. Divide it when made into three equal
portions--roll one of them out half an inch thick, cut it into cakes
with a tumbler--roll out the rest of the pastry, cut it into strips with
a jagging iron, and lay the strips round those that are cut with a
tumbler, so as to form a rim. Lay the puffs on buttered flat tins--bake
them in a quick oven till a light brown, then fill them with any small
preserved fruit you may happen to have.

258. _A Plain Custard Pie._

Boil a quart of milk with half a dozen peach leaves, or the rind of a
lemon. When they have flavored the milk, strain it, and set it where it
will boil. Mix a table-spoonful of flour, smoothly, with a couple of
table-spoonsful of milk, and stir it into the boiling milk. Let it boil
a minute, stirring it constantly--take it from the fire, and when cool,
put in three beaten eggs--sweeten it to the taste, turn it into deep pie
plates, and bake the pies directly in a quick oven.

259. _A Rich Baked Custard._

Beat seven eggs with three table-spoonsful of rolled sugar. When beaten
to a froth, mix them with a quart of milk--flavor it with nutmeg. Turn
it into cups, or else into deep pie plates, that have a lining and rim
of pastry--bake them directly, in a quick oven. To ascertain when the
custards are sufficiently baked, stick a clean broom splinter into
them--if none of the custard adheres to the splinter, it is sufficiently
baked.

260. _Boiled Custards._

Put your milk on the fire, and let it boil up--then remove it from the
fire, and let it cool. Beat for each quart of the milk, if liked rich,
the yelks and half the whites of six eggs, with three table-spoonsful of
rolled sugar--stir them into the milk when it is cool. If you wish to
have your custards very plain, four eggs to a quart of the milk is
sufficient. Season the custard with nutmeg or rosewater, and set it on
a few coals, and stir it constantly until it thickens, and becomes
scalding hot. Take it from the fire before it gets to boiling, and stir
it a few minutes, then turn it into the cups. Beat the reserved whites
of the eggs to a froth, and turn them on the top of the custards just
before they are to be eaten.

261. _Mottled Custards._

Stir into a q