Currant Pie

One teacup of red currants, one cup of sugar, yolks of two eggs, one tablespoonful of flour, one-half tablespoon of water.

Mix and bake in lower pie crust. Beat the whites of the eggs, with one-half teacup of pulverized sugar, spread over top and brown slightly.

Pumpkin Pies

Boil a pumpkin soft and dry. While hot add to enough for four pies one pint cream, half pound of butter, one and a half pounds sugar, six eggs. When it has cooled add cinnamon, nutmeg and a little orange peel. Brandy is an improvement.

Pumpkin Pie

Cut the pumpkin into thin slices, and boil until tender in as little water as possible. Watch carefully that it does not scorch. Drain off all the water. Mash and rub it through a sieve, adding while warm a small piece of butter. To every quart of the pumpkin, after mashing, add one pint new milk or cream and four eggs, the yolks and whites beaten separately.

Add white sugar to taste, also cinnamon and nutmeg. A very little brandy is a great improvement. The oven in which they are baked must be hot, or they will not be brown. It is as well to heat the batter scalding hot before pouring into the pie dishes.

Pumpkin Pie

One quart steamed pumpkin, six eggs, six ounces butter, a pound and one-quarter of white sugar, one and a half pints of milk, cinnamon and nutmeg to taste; lemon if preferred.

Lemon Pie

Beat the yolks of two eggs, with four tablespoonsful of sugar, one of melted butter, and the juice and grated peel of one lemon, half a teaspoonful of water. When cool beat the whites to a froth with two tablespoonsful of white sugar, and spread it over the pie. Put it in the oven and just let it brown.