CUSTARD PIE.—Line the dish with light paste (Molly used what was left after making the lemon pie,—puff paste will keep a week in the ice-box), beat one egg, mix with a small cup of milk and one table-spoonful of sugar, pour it into the pie, grate nutmeg over, and bake in an oven that is very hot on the bottom. CLEAR SOUP.—Three pounds of soup-meat, or a soup-bone weighing that; gash the meat well and put to it three quarts of cold water and three tea-spoonfuls of salt, half one of pepper, one small carrot, one turnip, one large onion—each must weigh three ounces _after peeling_; stick one clove in the onion, cut the vegetables, and when the meat has slowly boiled two hours, add the vegetables and cook three hours more. By _slow boiling_ is meant just an occasional bubble in the centre of the pot. Skim just as the meat comes to the boil, then throw in half a cup of cold water; take off the scum that will now rise rapidly, adding a little cold water again when it begins to boil. Skim again after the vegetables are in, and when done, strain. When cold, take off the fat; don’t shake the soup, but pour through a clean cloth, all but the sediment, which keep to make gravy. It must never boil fast, or it will be cloudy and taste poor. There will be two quarts and a pint of fine, clear soup, if the boiling has been so slow as to waste very little. CHICKEN PIE.—Put the neck, gizzard, and feet, scalded, of a chicken in nearly a pint of water with a small spoonful of salt and a slice of onion and a piece of carrot as big as your thumb. Let them stew _slowly_ till there is not more than a gill of liquid, which strain and put aside; when cold it will be hard jelly. Lay in the bottom of a deep oval dish that holds rather more than three quarts, about half a pound of veal cutlet (or beefsteak if you prefer) finely chopped across, yet not made into sausage-meat; sprinkle on it a scant salt-spoonful of salt and a little pepper, shave nice sweet salt pork and put a thin layer of that; then put in the chicken, neatly divided into small joints, sprinkling each with a little salt and pepper, and always pile toward the centre; when full add forcemeat balls made thus: Chop _very finely_ a heaped tea-spoonful of parsley, rub a scant salt-spoonful of thyme leaves to fine powder (this is easily done if they are put to stand in a hot place a few minutes before rubbing, taking care they do not burn), add to them a tea-cup of fine bread crumbs and just one grate of nutmeg, the nutmeg drawn sharply _once_ up and down the grater; chop into this a good tea-spoonful of butter, and wet all with the yolk of an egg; now add a little salt and pepper, tasting to see when there is enough; make into little round balls and drop into the pie wherever there is a chink, and pour over all half a cup of water. Now roll out some rough puff paste (made as for lemon pie), cut strips half an inch thick and two broad, wet the edges of the dish and lay this round lightly.