Pumpkin Pie (1)

One pint well-stewed and strained pumpkin, 1 quart scalding hot rich milk, 1 1/2 cups sugar, 4 eggs, 1 teaspoonful salt, 1 tablespoonful ginger and 1 of ground cinnamon.

Bake in pie-plate lined with good paste; do not let mixture stand after it is put together, but bake at once.

Pumpkin Pie (2)

One quart stewed pumpkin pressed through a sieve, 9 eggs, whites and yolks beaten separately, 2 quarts milk, 1 teaspoonful mace, 1 of cinnamon and 1 of nutmeg, 1 1/2 cups sugar.

Beat all together and bake with one crust.

Pumpkin Pie (3)

A pumpkin, 1 good cupful molasses; to a whole pumpkin allow 3 pints rich milk, 4 eggs, some salt, a little cinnamon, brown sugar to taste, crust.

Prepare the pumpkin by cutting into small pieces; stew rapidly until it is soft and the water is stewed out, then let it remain on the stove to simmer all day. When well cooked, add the molasses, and cook all down until dry; then sift through a colander; it will nearly all go through if properly cooked; then add the milk, spices and eggs. Too much spice destroys the flavor of the pumpkin. Sweeten to taste, then bake in a crust the same as for custard. Let it cook until of a dark brown color. This is a very wholesome dish.