The new Kentucky home cook book

slightly. This quantity makes three pies, and they are delicious. Mrs. Dr. Walt. PUMPKIN PIE. Take one cupful of butter, two cupfuls of sugar, three cupfuls of pumpkin, five eggs, milk enough to make it the proper consistency. Flavor with nutmeg. Mrs. J. F. Robinson. PUMPKIN PIE WITHOUT EGGS. Pare a small pumpkin, remove the seeds, and steam until done. Mash fine and strain through a colander, beat in one-quarter of a pound of butter, three pints of rich milk, or enough to thin it to the proper consistency, sweeten to taste, add two table-spoonfuls of ground cinnamon, one table-spoonful of ginger, and two tea-spoonfuls of salt. This receipt may be used for either pumpkin or cashaw. Mrs. Thomas Jackson. RHUBARB PIE. Cut the rhubarb into pieces an inch long, put them in a stew-pan with some water. Cook until soft, then add the juice of one lemon and a little of the rind, and sugar to taste. Let all cook for a few moments, then put into the crust, and bake. With or without upper crust. Miss Allie Bascom. JAM PIES. Take one tea-cupful of jam, one tea-cupful of cream, threefourths of a cupful of butter, one cupful of sugar, the yelks of five eggs. Make a meringue of the whites, and flavor with vanilla. Mrs. Adxa Wadsworth. CINNAMON PIE. Take one cupful of sugar, one cupful of water, two tablespoonfuls of corn starch, one table-spoonful of butter, one table-spoonful of cinnamon, the yelks of two eggs. Make a meringue of the whites. Mrs. Keith. The New Kentucky Home Cook Book. CHOCOLATE PIE. To four level table-spoonfuls of chocolate add one and one-half pints of boiling water, and let it boil for fifteen minutes. Put three table-spoonfuls of corn starch into onehalf pint of cold milk, and let it soak until dissolved, then add one-half tea-spoonful of salt. In the meantime, beat the yelks of three eggs, six heaping table-spoonfuls of sugar, and one of butter together; then add all the ingredients together, stirring rapidly, and let cook well for some time. Make the bottom crust, and let it bake, then pour in the mixture. Beat the whites to a stiff froth with one-half cupful of sugar. Let this brown, and all is ready. Mrs. George Sulser. MOLASSES PIE. Take one tea-cupful of molasses, two eggs, two tablespoonfuls of vinegar, one table-spoonful of butter. Flavor with vanilla. Good. Mrs. Adxa Wadsworth. RAISIN PIE. Take one cupful of raisins chopped fine, two-thirds of a cupful of molasses, one cupful of sugar, one-half cupful of vinegar, one cupful of water, three crackers, a small piece of butter, and one tea-spoonful of cinnamon. Mrs. Julia Chenoweth. BOURBON PUDDING. Take two and one-half tea-cupfuls of sugar, one tea-cupful of cream, one tea-cupful of butter, one table-spoonful of flour, four eggs beaten well together. Flavor to taste, and bake in rich paste. This will make three pies or one deep pudding. Very nice. Mrs. J. F. Eobixsox. RHUBARB PIE. Strip the skin from the rhubarb and cut into pieces an inch long. For one pie, use a joint of rhubarb, a heaping tea-cupful of sugar, and a little lemon juice or one tea-spoon- The New Kentucky Home Cook Book.