CREAM TART
Make a puff paste and cut it into 3 round pieces; it must be very thin and a few holes pierced to keep it from rising too high. Make a cream filling and spread over each piece, placing one on top of the other. On the top layer sprinkle chopped pistachio nuts (or any chopped nuts) on the cream as a frosting.
Filling: Mix 2/3 of a cup of fine sugar with 1/3 of a cup of flour, add the yolks of 3 eggs and 1 whole egg, 1 cup of scalded milk, ¼ of a teaspoonful of salt, cook in double boiler 15 minutes. Add 2 tablespoons of butter, 2 tablespoons of either cocoanut or almond macaroons, crumbed, 2/3 teaspoonful of vanilla, and ½ teaspoonful of lemon extract.
This may be put between simply two crusts, a bottom and a top, and served in a pie plate.