6 cups cooked pumpkin or squash,-or 3 pints or pounds, or a can.

1 cup light brown sugar - 7 ounces.

1 cup flour - 4 ounces.

1 cup milk 1/2 pint.

1 teaspoon ground ginger - 1/2 ounce.

1/2 teaspoon salt.

Have the pumpkin drained dry after cooking, and mashed smooth. Mix in the sugar, ginger and pinch of salt. Mix the flour with the milk in a bowl gradually, perfectly free from lumps, and stir that well into the pumpkin.

Cover 3 large pie pans with thin.

crusts of short paste made of a small cup of lard rubbed into 4 cups of flour and mixed up with water and a little salt and rolled. Fill them to the brim with the pumpkin, bake 1/2 hour in a slack oven. Eat cold.

Cost of material - 4 1/2 lbs raw pumpkin or squash at 2c, one-third waste -pumpkin 9, sugar 5, flour 1, milk 2, ginger 1; 18c for filling. Crust average 3c each, total each pie 9c. Large dinner plate size, full. Cut in 4. A3 lb. can pumpkin or squash costs 20c by the dozen.