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Transparent Pie Mixture

Used also for puffs and tarts, variously flavored. 1/2 pound of sugar. 1/2 pound of butter. 8 eggs.

Nutmeg or vanilla flavor and brandy, if desired.

Melt and stir the butter and sugar together in a sauce pan; add the eggs, beaten a little first, and stir the mixture over the fire till it is half-cooked, ropes from the spoon, and looks like soft butter. If for puffs or tartlets it may be well cooked and flavored with orange or lemon. For pies, dredge a little powdered sugar over the top of the mixture when in the crusts--helps to prevent scorching on top. Slow oven. Makes 4 or 5 pies. The French name for tarts or little pies, made with the preceding mixture and several variations of it, is darioles. Young Quentin Durward, of Scott's novel, on his first arrival in France, is set down to a feast of a choice order, and is served with darioles in the second course. One English definition of dariole is a custard tart. But the nearest the English cooks could come to fitting it with a term was to call it a cheesecake. Neither term is appropriate. The following, one of the dariole fillings, is called in one place "cheesecake to keep several years." Although containing eggs, the keeping qualities of these preparations are such as to entitle them to be called conserves.