1 C-flour
5 T-lard
3 T-water
½ t-salt
Cut the lard into the flour and salt. Add sufficient water to make a stiff dough on a floured board. Roll into shape one-fourth inch thick. Place in tin muffin pans making individual pies, filling with the following mixture and baking 30 minutes in a moderate oven.
Pumpkin Filling
1½ C-canned pumpkin
2/3 C-brown sugar
1 t-cinnamon
½ t-ginger
½ t-salt
2 eggs
2 C-milk
Mix the ingredients in the order given, and fill the pie-crusts two-thirds full.
Jumbles (Twenty-four jumbles)
½ C-butter
1 C-sugar
1 egg
½ t-soda
½ C-sour milk
¼ t-salt
About 2 C-flour
Grape jelly.
Cream the butter, add the sugar, and gradually add the egg, the soda mixed with the sour milk, the salt, and the flour to make a soft dough. (One which will roll easily.) Cut into shape with a round cooky cutter. On the centers of one-half the pieces, place a spoonful of grape jelly. Make features on the rest, using a thimble to cut out the eyes. Press the two together, and bake 12 minutes in a moderate oven.