PUMPKIN PIE.
From MRS. FRANCES C. HOLLEY, of North Dakota, Alternate Lady Manager.
Pare pumpkin, cut into inch pieces; steam till well done, or stew until soft and dry; then sift through a wire sieve or colander. Add one well beaten egg for each pie, also one tablespoonful of cream, if you have it, for each, together with sufficient milk to give the required thickness when cooked. Sugar and salt to your taste, flavor with nutmeg, adding also a little ginger. Use deep custard plates; bake, rather slowly at first, until well thickened and nicely brown on top.