Line pie plate with [Plain Paste]. For filling, mix one and one half cups stewed and strained pumpkin, one and one half cups milk, one egg, three fourths cup brown sugar, one tablespoon butter, one half teaspoon each of salt and ginger, and one teaspoon cinnamon.

Chocolate Cream Pie

Melt two squares Lowney’s Chocolate or one half cup Lowney’s Cocoa, add sugar, cornstarch, egg yolks, salt and milk. Cook in double boiler till thick, stirring constantly; flavor with vanilla. Pour into a baked pie crust shell, cover with a meringue made by beating egg whites till stiff and adding two tablespoons sugar; brown in oven and serve cold. See colored illustration, [Plate VIII], opposite p. 227.

Rhubarb Pie

Use [Plain Paste]. For filling, mix two cups rhubarb cut in inch pieces, one cup sugar, two tablespoons each of butter and flour, one egg, one eighth teaspoon salt, and one teaspoon lemon juice.

Squash Pie

Use [Chopped Paste]. For filling, mix one cup stewed and strained squash, one half cup sugar, one half teaspoon salt, two eggs, one half teaspoon cinnamon, one fourth teaspoon nutmeg, and one half cup milk.

A very good pie may be made by using one and one half cups of the squash left from dinner, sweetening and seasoning it without adding eggs.