The royal baker and pastry cook

Lovers of Chocolate, in any and every form, can make this addition to a common custard pie. Beat 1 egg to a stiff froth, then add pulverized sugar and grated chocolate with Ml teaspoon extract vanilla ; spread this on the top of the pie and let it harden for a moment in the oven. Or you may prepare it in still another way. Put the chocolate in a basin on the back of the stove, and let it melt (do not put a drop of water with it) ; when melted beat 1 egg and some sugar in with it. In the latter case it will be a regular chocolate brown in color, and in the other a sort of gray. Mince Pie. — Paste, 3, 2 cups mince-meat. Mince-meat. — 7 pounds currants,3V^ pounds peeled and cored apples, 5Mi pounds beef, 3Mj pounds suet, ^ pound each citron, lemon, and orange peel, pounds coffee sugar, 2 pounds raisins, 4 nutmegs, 1 ounce cinnamon. Mi ounce each cloves and mace, 1 pint brandy, and 1 pint white wine. Wash currants, dry, pick them; stone the raisins; remove skin and sinews from beef and suet. Chop each ingredient, separately, very fine ; put into large pan as they are finished, finally adding spices, brandy, and wine; thoroughly mix together; pack in jars; store in cold, dry place. This mince-meat will keep from 12 to 18 mouths. The fruit should never be floured iu making mince pie. Mince-meat, 2. — 2 pounds currants, 5 pounds peeled and cored apples, 2 pounds lean boiled beef, 1 pound beef suet, \ pound citron, 2^ pounds coffee sugar, 2 pounds raisins, 1 pound seedless raisins, 2 tablespoons cinnamon. 1 nutmeg, 1 tablespoon each mace, cloves, and allspice, 1 pint each Madeira wine and brandy. Wash currants, dry, pick them; stone the raisins ; remove skin and sinews from the beef. Chop each ingredient up, separately, very flne; place as soon as done in large pan, finally adding spices, Madeira, and brandy ; mix thoroughly ; pack in jars ; keep in cold place. Peach Tart. — For each large peach allow 1 tablespoon sugar and 1 tablespoon water. Fill baking-dish with sliced peaches, add sugar and water. Cover with pie crust, 6, bake in moderate oven about 30 minutes. Serve hot with cream. Plum Pie. — Paste, 5, 3 cups plums ; simmer in water, cover with cups sugar, until tender. Line pie-plate with the paste ; wet edges ; cover ; wash with egg ; bake in quick oven 20 minutes. Pumpkin or Squash Pie. — Use pie crust, 4 or 6. Mix 3 cups thick stewed and sieved pumpkin or squash, 2 cups milk, 1 cup sugar, 1 teaspoon salt, 2 eggs, Mt teaspoon cinnamon, pinch cloves. Line 2 pie-plates as for custard pie ; bake in moderate oven. Rhubarb Pie. — Paste, 4, IMi bunches rhubarb, Iti cups sugar. Cut fruit in small pieces after stripping off skin, cook it very fast in shallow stewpan, with sugar. Line pie-plate with the paste ; wet rim ; add rhubarb, cold ; lay 3 bars paste across, fastening ends ; lay 3 more across, forming diamond-shaped spaces ; lay round a rim, wash over with egg, and bake in quick oven 15 minutes.