PUMPKIN PIE. MRS. C. C. STOLTZ.

Two tablespoonfuls of cooked pumpkin, one egg, one-half cup of sugar,
one-half pint of milk, cinnamon and nutmeg to taste, and a pinch of
salt. This is enough for one pie.

PUMPKIN PIE. MRS. T. H. LINSLEY

One coffeecup of mashed pumpkin, reduced to the proper consistency
with rich milk and melted butter or cream, one tablespoonful of flour
a small pinch of salt, one teaspoon of ginger, one teaspoon of
cinnamon, one half nutmeg, one half teaspoon of vanilla, one half
teaspoon of lemon extract, two-thirds cup of sugar.

PUFF PASTE.--One third cup of lard, a little salt, mix slightly with
one and one half cups of flour, moisten with very cold water, just
enough to hold together; get into shape for your tin as soon as
possible. Brush the paste with the white of egg. Bake in a hot oven
until a rich brown.

BLUE STOCKING PUMPKIN PIE. MRS. U. F. SEFFNER.

Steam Hubbard Squash, or good sweet pumpkin, until soft, and put
through a colander. Put one-half cup of butter into an iron frying
pan over the fire. When it begins to brown, add one quart of strained
pumpkin; let it cook a few moments, stirring all the time; put into a
large bowl or crock; add two quarts of good rich milk, eight eggs,
beaten separately, two large cups of sugar, one teaspoonful of salt,
one of pepper, one of ginger, one of cinnamon, one of cloves, one
grated nutmeg, and one tablespoonful of vanilla. Bake in moderate
oven, with under crust only. Brush the crust with white of egg before
filling. This will make five pies.

PUMPKIN PIES. MRS. E. FAIRFIELD.

One quart of pumpkin, one cup of Orleans molasses, one cup of brown
sugar, one pint of milk, three eggs, one tablespoon each of nutmeg,
ginger, and cinnamon, and one teaspoon of salt. This will make two
large, or three small pies.

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