The new practical housekeeping

measuring about half an inch in diameter, in meringue bag, turn remainder of cooked paste into the bug and press it through the tube on to edge of plate, where the puff paste has been cut ofT, making the border of equal thickness all round. ■ Prick holes in the paste in center of plate, and Wbake.halfanhour in moderate oven. Makethe paste left in bag into balls about half the size of walnuts. Drop them in lightly buttered pan and bake fifteen or twenty minutes, while baking, put half cup each water and sugar in small saucepan, and boil twenty-five minutes. When the balls and plate of paste are done, take the balls on point of skewer or large needle, dip each in the syrup and place them on border of paste about two inches apart. Do not stir syrup or it will grain. A part of the syrup may be poured into a small cup, which place in not water and use while that remaining in saucepan is kept hot until needed, but it must not boil. When all the balls have been used, dip a dozen and a half French candied cherries in the syrup and stick them between the balls, reserving about half a dozen cherries with which to garnish center of cake. For the filling, whip half pint cream to a froth ; soak half ounce gelatine two hours in scant third cup milk, then pour on this, third cup boiling milk. Place pan of whipped cream in another of ice water, and sprinkle over it quarter cup sugar and half teaspoon vanilla. Strain gelatine on this, and stir gently from the bottom until it be- ^ns to thicken. When it will just pour, fill plate with it, and set in ice chest for half an hour. Garnish -top with the remaining cherries, and serve. A delicious pie and a very ornamental dish. Green-Currant-pie. — Fill the crust half full of currants, and add half cup sugar, tablespoon butter, and a little ground cinnamon if liked: fill np the plate with currants, add nearly half cup more sugar, and cover with a crust ; bake half an hour in moderate oven. If too sweet, use less sugar. Ri-pe-Gurrant-pie made in same way, using less sugar ; and to take equal quantities currants and r * %f either black or red raspberries, make a delicious pie. Some simply stem, stew and mash the currants through a sieve, sweeten to taste while hot, and when cool bake in one crust. Make Cranberrypie same, preparing berries the same as for cranberry sauce. For Dried Currant-pie, take the large English currants, cleanse carefully, and stew in plentv of water. Sweeten, and thicken with flour till of consistency of ricn cream. Bake in two crusts. Very good. Custard-pie. — Heat a quart good rich milk in a tin pan set in . skillet of hot water ; beat four or five e^gs with four large tablespoons sugar, and a little salt, and pour in the milk ; flavor to taste and have oven hot, when put in to bake. Cook slowly so as not to boil, as that spoils it ; test with a knife and when done it will not sticK to blade. Make one very deep pie, or two of ordinary depth. Without the crust, this makes a aelicious Baked Custard, Some when they both cook the custard, and bake the crust first, fill and cover at once with a meringue and only bake long enough to deli-. f^""^