PUMPKIN PIE
Cut the pumpkin in halves, remove the seeds, cut in slices, and stew until dry and soft. Mash smooth, and for each pie take one cup of stewed pumpkin, one-third cup of sugar, two eggs, and about a pint of milk. Beat the eggs and sugar together, stir in the pumpkin, and, lastly, add the milk; mix well, and bake with an under crust only, until the custard is set. Squash may be used instead of pumpkin. If more convenient, two tablespoonfuls of flour may be used in place of the eggs. A tablespoonful or two of molasses may also be added if desired.
What moistens the lip, and
What brightens the eye,
What brings back the past,
Like a good pumpkin pie?—Whittier.
PIE WITH UPPER CRUST ONLY
Take a deep pie dish, place a small cup upside down in the middle of it, and fill the dish with fruit, adding sugar as desired. Place a border of crust around the edge of the dish, put on the top crust, ornament the edges, and bake.
TARTS
Line shallow pie dishes or patty-pans with good crusts, fill with the fruit, and bake. When done, remove from the oven, and sprinkle with fine sugar.