It is our fashion at Thanksgiving to have pies of two or three varieties; yet I am still of the opinion that all pies are more or less irritating to the intestinal tract. If you wish a pumpkin custard for Thanksgiving, cut the pumpkin into blocks, steam it until tender, press it through a colander, and, while hot, add to each pint of pulp a tablespoonful of butter. When cool, beat three eggs without separating, add a cup of sugar, and beat again; when light, add this to the pumpkin. Add a half teaspoonful of cinnamon, a half teaspoonful of ginger, and a half pint of milk. Line a baking-dish with nut crust according to the recipe given for English apple tart. Pour in the custard and bake in a moderate oven forty-five minutes.