CREAM PIE

The yolks of three eggs, a wnall teaspoonful ofSea Moss Farïne, and half a teacupful of sugar stirred into à pint of boiliuÿ; milk, and flavored with vanilla.

FOR THE CRUST.—One pint of flour, one teaspoonful of salt, one-half a teacup of lard, one-quarter teacup of ice water. Bake the lower and upper erusts:on a separate plate, and put the cream between them. |

PIES AND CUSTARDS, Prepare same as Long Branch Pudding on next page. Bake the crusts beforehand and pour the prepared Sea Moss Farine on them, .and, when cold, spread over the top the white of eggs, well beaten in sugar to taste, Serve cold.