For savory pies beat the yolk of an egg, dip a paste-brush into it, and lay it on the crust before baking. * * * * * FRUIT TARTS OR PIES. A fruit tart is so common a sweet that it is scarcely necessary to give any directions concerning it. Acid fruits are best stewed before putting into a pie: the usual proportions are half a pound of sugar to a quart of fruit--not quite so much if the fruit is ripe; the fruit should be laid high in the middle of the dish, to make the pie a good shape. It is the fashion to lay over the crust, when nearly baked, an icing of the whites of eggs whisked with sugar; the tart or pie is then replaced in the oven. * * * * * A VERY FINE SAVOURY PIE. Lay a fine veal cutlet, cut in pieces and seasoned, at the bottom of the dish; lay over it a layer of smoked beef fat, then a layer of fine cold jelly made from gravy-beef and veal, then hard boiled eggs in slices, then chicken or sweetbread, and then again the jelly, and so on till the dish is filled; put no water, and season highly with lemon-juice, essence of mushroom, pepper, salt, and nutmeg; also, if approved, a blade of mace: small cakes of fine forcemeat are an improvement; cover with a fine puff paste, and brush over with egg, and bake. * * * * * TARTLETS. Make a very rich light puff paste, and roll it out to half an inch of thickness; it should be cut with fluted paste-cutters, lightly baked, and the centre scooped out afterwards, and the sweetmeat or jam inserted; a pretty dish of pastry may be made by cutting the paste in ribbons of three inches in length, and one and a half in width; bake them lightly, and pile them one upon another, with jam between each, in the form of a cone. * * * * * CHEESECAKES. Warm four ounces of butter, mix it with the same quantity of loaf-sugar sifted, grate in the rind of three lemons, squeeze in the juice of one, add three well-beaten eggs, a little nutmeg, and a spoonful of brandy; put this mixture into small tins lined with a light puff paste, and bake. Cheesecakes can be varied by putting almonds beaten instead of the lemon, or by substituting Seville oranges, and adding a few slices of candied orange and lemon peel. * * * * * GIBLET PIE. Prepare the giblets as for "_stewed giblets_" they should then be laid in a deep dish, covered with a puff paste, and baked. * * * * * MOLINA PIE. Mince finely cold veal or chicken, with smoked beef or tongue; season well, add lemon-juice and a little nutmeg, let it simmer in a small quantity of good beef or veal gravy; while on the fire, stir in the yolks of four eggs, put it in a dish to cool, and then cover with a rich pastry, and bake it. * * * * * VOL AU VENT.