sugar, two tablespoons of flour (rounded full), the yolks of two eggs,
beat until light; then add one and a half cups of boiling water, in
which has been melted a heaping tablespoonful of butter; lastly, add
three drops of vanilla extract. When baked, cover with the whites of
two eggs, beaten to a stiff froth with four tablespoonfuls of sugar.
Return to the oven until it is a very delicate brown. This makes two
small pies, or one large one.



FIG TARTS. MRS. T. H. LINSLEY.

Make a puff paste; roll about twice the thickness you would for pie.
Bake in forms cut with the lid of a pound baking powder can; score in
eight parts about one-half inch deep; turn every other one to the
center; pinch them together to hold the filling.

FIG FILLING FOR TARTS.--One-half pound figs; soak, and cut out the
stems; mince very fine. To each cup of minced figs, put one cup of
sugar, and one-half cup of water; boil until it jells. Fill the
shells, and put on top a soft frosting.



LEMON TARTS. MRS. SUSIE SEFFNER.

One cup of white sugar, one grated lemon, whites of three eggs beaten
to a froth, and butter the size of a walnut. Put on stove; let come
to a boiling heat, but not boil. Stir in whites of eggs the last
thing, and put in tart shells.