Squash Pie

One cup and a half of stewed and sifted squash, not watery, but dry and mealy, one cup of boiling milk, half a cup of sugar, half a teaspoonful of salt, one saltspoonful of cinnamon, and one egg beaten slightly. Mix in the order given. Line a plate with paste, put on a rim, and fill with the squash. Pumpkin pies are made in the same way.

Custard Pie

Beat three eggs slightly, add three tablespoonfuls of sugar, one saltspoonful of salt, and one saltspoonful of nutmeg, if liked. Pour on three cups of scalded milk; strain into a deep plate, lined with paste. Bake slowly, and the moment it puffs and a knife blade comes out clean, it is done.

Berry Pies

Pick over the berries and sprinkle slightly with flour; add sugar to taste, - about one cup for a quart of fruit. Do not spoil the fruit flavor by using spices. Bake in a deep plate, with two crusts.

Mince Meat For Pies

1 cup chopped meat. 1 ½ cup raisins. 1½ cup currants. 1½ cup brown sugar. 3 1/3 cup molasses, or 1 cup granulated sugar. 3 cups chopped apples.

1 cup meat liquor.

2 teaspoonfuls salt.

2 teaspoonfuls cinnamon. ½ teaspoonful mace.

3½ teaspoonful powdered cloves. 1 lemon (grated rind and juice). ¼ piece citron. ½ cup brandy. 3¼ cup wine.

3 teaspoonfuls rose water.

Mix in the order given. Use enough of the meat liquor to make quite moist. Substitute one cup of cider for the wine and brandy, if you prefer. Cook it in a porcelain kettle until the apple and raisins are soft. Do not add the wine, brandy, and rose water until the mixture is cooked. One cup of chopped suet or half a cup of butter may be added if preferred; but if the fat on the meat be used, or the pies are to be eaten cold, suet is not needed. Meat from the vein or the lower part of the round that has a little fat and no bone is the best for pie meat.

Plain Mince Pie

One cup of chopped meat (cold steak or roast beef which has been simmered till tender), two cups of chopped apple, one teaspoonful each of salt, allspice, and cinnamon, one cup of brown sugar, half a cup of small whole raisins, half a cup of currants, moistened with one cup of cider, or one cup of sweet pickle vinegar, or half a cup of water, juice of one lemon, and two or three spoonfuls of any remnants of jelly or preserve.

Eccles Pie. (Miss Barnes.)

Two cups of seedless raisins and half a pound of citron, chopped very fine; add one cup of sugar, the juice of one lemon, and a little water. Stew five minutes. Line small patty pans with puff paste, fill with the fruit mixture, cover, and bake.

Fanchonnettes

Line small patty pans with puff paste, rolled very thin; fill them with lemon prepared as for Lemon Pie, No. 1; cover with a thin crust, and bake quickly. Or fill them as directed for Lemon Pie, No. 2, and bake without an upper crust.

Grandmother's Pumpkin Pies

2 cups pumpkin.

2 cups milk.

1 egg or cracker.

½ teaspoonful ginger.

¼ cup sugar.

¼ cup molasses.

½ teaspoonful salt.

2 tablespoonfuls raisins.

Bake the pumpkin; it will be drier than when stewed. Boil the raisins half an hour; let the water boil away, slip out the seeds, and add the pulp to the pumpkin. Scald the milk, and mix it with the pumpkin; add the seasoning, molasses, and egg last. Bake in a plate lined and bordered with crust.

Marlboro Pie

2 cups hot apple sauce. 2 tablespoonfuls butter. Yolks of 4 eggs. 1 ½ cups sugar. 1 lemon.

½ cup cracker crumbs. Whites of 4 eggs. 4 tablespoons powdered sugar Juice of ½ lemon.

Stew the apples and, if lumpy, sift them. Stir in the butter while the apples are hot. Add the sugar to the beaten yolks and beat well; mix with the cold apple, then stir in the lemon and half of the rind grated and the crumbs. Line and rim a plate with rich pastry, fill, and bake, and when done, cover with the meringue made with the whites, powdered sugar, and lemon juice. Color slightly, and serve cold.