The New century cook book

until soft, but not until they break. Make a rich top crust and bake, no bottom crust, when done cover with meringue, made of whites of six eggs; put in oven until a delicate brown. Mrs. I. N. Danforth. Oat-Meal Pie Crust. This is made exactly like the dough for crackers — only rolled a little thinner. One crust only. It bakes quickly, and care must be taken not to scorch. Good for dyspeptics. Mrs. L. A. Payne. Pie Crust. One pound lard, one and one-fourth pounds flour. This quantity will make four medium sized. pies. Rub flour and lard together lightly until mealy. Add just enough water to make the dough adhere. Roll out quickly. Mrs. C. Phillips. Squash Pie. Boil one Hubbard squash with peeling. Scrape it from the rind; take one teacup of it while hot and stir with it one tablespoon of rolled cracker, a little cinnamon, allspice, butter and sugar, one pint of milk, two eggs well beaten. When first taken from oven, grate over it a little nutmeg. Mrs. F. P. Richards. Squash Pies. One quart stewed squash, three pints milk, six eggs, three tablespoons cinnamon, two tablespoons ginger, one cup sugar and pinch of salt. This will make three pies. Mrs. J. A. Sanford. Good Pumpkin Pie. Take one pint fine stewed pumpkin for two pies, add two eggs, one large cup sugar, one-quarter cup good molasses, one level teaspoon cinnamon, one heaping teaspoon ginger, one quart milk. Bake in moderate oven until browned. Mrs. R. M. Hitchcock. Pumpkin Pie. One large spoonful of squash or pumpkin, two eggs, one teaspoonful cinnamon or nutmeg, one small spoonful of ginger, a little salt, sugar to. taste. Put the pumpkin, sugar and spices New Century Cook Book. 225 in a dish, add the beaten yolks of eggs, then the beaten whites, then last milk enough to fill the pan you wish to bake it in. Heat it all before you put it into the pan to bake. Mrs. J. W. Nicholson. Squash Pie. Two cups of squash, three-quarters cup sugar, three eggs, two tablespoons molasses, one tablespoon melted butter, one tablespoon ginger, one teaspoon cinnamon, a little salt, a little nutmeg, two cups milk. This will make two small pies or one large pie. Olive Wilson. Pumpkin Pie. Boil the pumpkin and mash fine. To one quart of mashed pumpkin add six eggs, one cup sugar, one-half cup molasses, one and one-half quarts milk; add ginger and cinnamon to taste. Bake with lower crust in moderate oven. This will make four pies. Mrs. J. H. Johnson. Pumpkin Pie. One cup cooked squash or pumpkin, three well beaten eggs, one-half nutmeg, pinch salt, nearly cup of sugar, teaspoon melted butter, pint milk. Makes very large pie. M. W. Aunt Sarah's Filling for Pumpkin Pie. Stew one medium sized pumpkin, beat it smooth, add three pints of sweet milk, two well beaten eggs, one-half a cup of butter, teaspoon and a half full of ginger, teaspoonful of salt, one whole nutmeg grated, juice and grated rind of two lemons. Mrs. V. C. Lewis, North Tokoma, D. C. Mince Pie. On the chafing dish with a " slip on " of Welsh Rarebit.