COMMON BAKED CUSTARD.--Mix a quart of new milk with eight well-beaten eggs, strain the mixture through a fine sieve, and sweeten it with from five to eight ounces of sugar, according to the taste; add a small pinch of salt, and pour the custard into a deep dish, with or without a lining or rim of paste; grate nutmeg or lemon rind over the top, and bake it in a _very_ slow oven from twenty to thirty minutes, or longer, should it not be firm in the centre. A custard, if well made, and properly baked, will be quite smooth when cut, without the honey-combed appearance which a hot oven gives; and there will be no whey in the dish. New milk, one quart; eggs, eight; sugar, five to eight oz.; salt, one-quarter salt-spoonful; nutmeg or lemon-grate; baked, slow oven, twenty to thirty minutes, or more. CHOCOLATE CUSTARDS.--Dissolve gently by the side of the fire an ounce and a half of the best chocolate in rather more than a wineglassful of water, and then boil it until it is perfectly smooth; mix with it a pint of milk well flavored with lemon-peel or vanilla, and two ounces of fine sugar, and when the whole boils, stir to it five well-beaten eggs that have been strained. Put the custard into a jar or jug, set it into a pan of boiling water, and stir it without ceasing until it is thick. Do not put it into glasses or a dish till nearly or quite cold. These, as well as all other custards, are infinitely finer when made with the yolks only of the eggs. RICE CUSTARDS WITHOUT CREAM.--Take one teaspoonful of rice flour, a pint of new milk, the yolks of three eggs, sugar to your liking; mix the rice very smooth, and stir it, with the eggs, into the boiling milk. An excellent dish for children. A FINER BAKED CUSTARD.--Boil together gently, for five minutes, a pint and a half of new milk, a few grains of salt, the very thin rind of a lemon, and six ounces of loaf sugar; stir these boiling, but very gradually, to the well-beaten yolks of ten fresh eggs, and the whites of four; strain the mixture, and add to it half a pint of good cream; let it cool, and then flavor it with a few spoonfuls of brandy or a little ratafia; finish and bake it by the directions given for the common custard above; or pour it into small well-buttered cups, and bake it very slowly from ten to twelve minutes. APPLE OR GOOSEBERRY SOUFFLE.--Scald and sweeten the fruit, beat it through a sieve, and put it into a tart dish. When cold, pour a rich custard over it, about two inches deep; whip the whites of the eggs, of which the custard was made, to a snow, and lay it in small rough pieces on the custard; sift fine sugar over, and put it into a slack oven for a short time. It will make an exceedingly pretty dish.