=Pumpkin Pie, No. 1=
3 Cupfuls of Pumpkin (the bright yellow kind preferred) 3 Eggs 1 1/2 Cupfuls of Sugar 1 Heaping Tablespoonful of Flour 1 Teaspoonful of Cinnamon 1/2 Teaspoonful of Nutmeg 1 Quart of Milk, a little Salt
Boil the pumpkin till very tender and press through a colander. Mix all ingredients together. Line two deep pie-plates with a nice crust, and pour in the mixture, and bake until they rise.
=Pumpkin Pie, No. 2=
2 Cupfuls of Stewed and Sifted Pumpkin 2 Crackers Rolled Fine Boston Crackers or 3 Uneedas 1 Cupful of Sugar Pinch of Salt 1/2 Teaspoonful of Cinnamon 1 Pint of Milk
Pour the mixture into a deep pie-plate lined with crust, and bake in a slow oven one hour.
=Rhubarb Pie=
1 Pint of Rhubarb 1 Tablespoonful of Flour 1 Cupful of Sugar 1/4 Teaspoonful of Soda
Remove the skin, and cut into small pieces enough rhubarb to fill a pint bowl. Add the soda, and pour over it boiling water to cover. Let stand fifteen minutes and pour off the water. Line a deep plate with a rich crust. Put in the rhubarb, sugar and flour, cover with crust. Bake twenty minutes or half an hour.
=Rolley Polys=