Suggestions - Select a dark, rich-colored pumpkin with deep indentations and thick meat. Some of the small sugar pumpkins are very nice.

Good pies cannot be made out of coarse-grained, watery pumpkins.

Baked pumpkin makes richer pies than stewed, with less work.

To bake, cut or saw a pumpkin into halves, and if large, cut into quarters; place on a large tin and turn another over it; bake until tender.

To boil, cut in strips, remove fibrous portion from center, cut in pieces and put over the fire in some thick-bottomed utensil, either copper, re-tinned, or iron; add just enough water to keep it from burning and simmer slowly, stirring often, for several hours until the pumpkin becomes a rich brown and is well dried out. Rub through colander while hot.

Pumpkin may be steamed in strips, unpeeled, but is not so rich.

The question of peeling is an open one; many claim that the rind gives a richer flavor to the pies as well as a darker color, while others fear it may give a strong flavor.

"The real genuine old-fashioned golden-brown pumpkin pie our great-grandmothers prided themselves on" is made without eggs.

Long, slow baking is necessary to the perfection of pumpkin pies.

Cover crust of pies with a circle of paper if in danger of becoming too brown.

Meringued patty pan pies or tartlets are very dainty and nice.

The addition of 1/4 cup of date pulp (1/2 cup of dates steamed and rubbed through the colander) to the filling for each pie gives a more old-fashioned flavor, without harmful condiments.

Pumpkin Pies Without Eggs--3 pies

1 1/4 qt. rich, dark, dry pump-3 pts. rich milk [kin

3/4 cup sugar 1/4 cup molasses

1 teaspn. salt

1 1/2 tablespn. browned flour No. 3 or 3-6 tablespns. browned flour

No. 2

Bake in not too rich crust in moderate oven 1 1/2 hour. Use 1 cupful more of pumpkin if not dry, and if necessary, 1 1/2 level tablespn. of white flour.

Pumpkin Pies with Eggs--3 very large pies

1 qt. rich dark dry pumpkin

2 qts. milk

6 eggs

1 - 1 1/2 cup sugar or 3/4 cup sugar and 1/4 cup molasses 1 teaspn. salt

1 1/2 tablespn. browned flour No. 3 or 3-6 tablespns. browned flour No. 2

Beat whites and yolks of eggs separate; bake slowly until firm in center. Use 1 1/4 qt. of pumpkin if not dry, and 1 3/4 qt. only of milk. May use a little less pumpkin when adding dates.

One Pumpkin Pie

1 3/4 cup moderately dry pumpkin 1/2 tablespn. browned flour No. 3, or 1-2 tablespns. browned flour No. 2 1/2 level tablespn. white flour

1 egg

1/4 cup sugar 1 tablespn. molasses 1/2 level teaspn. salt

2 1/3 cups milk

Bake in moderate oven. 1/3 nice winter squash improves the pie.

One recipe says 1/4 teaspn. ground coriander seed. Some of the best pies have no added flavoring.

1 teaspn. of butter or 1 or 2 tablespns. of thick cream in the filling will give a gloss to the surface.

Some prefer flour, a little granella or a few zwieback crumbs to eggs, for thickening when the pumpkin is not very thick.

Grated Pumpkin Pie

Grate pumpkin without peeling. If moist, put into a piece of cheese cloth and squeeze out the water; for each pie take:

1 cup pumpkin

2 eggs

2 tablespns. molasses 1 or 2 tablespns. sugar pinch of salt 1/2 tablespn. browned flour

No. 3 or 1-2 of No. 2

1 teaspn. ground coriander, or 1/4 level teaspn. ground anise seed, or 1 teaspn. vanilla, or no flavoring small piece of butter

2 tablespns. cracker or zwieback crumbs 1 1/2 - 2 cups milk

Sprinkle top with cocoanut or not. Bake thoroughly.