th a stiff cream paste, fill, and bake in a moderate oven till the
pies are barely firm in the center, or till the custard is well set.

PUMPKIN PIE NO. 2.--For each pie desired, take one half pint of
baked pumpkin, a pint of rich milk, one third of a cup of sugar, and two
eggs. Mix the sugar and eggs, add the pumpkin, and lastly the milk,
which should be hot, and beat all together with an egg beater until very
light. Fill the crust, and bake slowly.

PUMPKIN PIE WITHOUT EGGS.--Prepare the pumpkin as previously
directed. For two medium-sized pies, heat a pint and a half of milk in a
farina kettle, and when scalding, stir into it two scant tablespoonfuls
of white flour rubbed smooth in a little cold milk. Cook, stirring
often, until it thickens. Add half a cup of sugar, or a little less of
syrup, to a pint and a half of the sifted pumpkin, and after beating
well together, stir this into the hot milk. Bake in an under crust; or,
for three pies, take one quart and a cupful of pumpkin, three fourths of
a cup of sugar, two thirds of a cup of best New Orleans molasses, and
three pints of hot milk. Beat all together thoroughly. Line deep plates
with a cream crust, and bake an hour and a half in a moderate oven.

SIMPLE CUSTARD PIE.--For one pie, take one pint of milk, two
well-beaten eggs, one third of a cup of sugar, and a little grated lemon
rind for flavor. Bake in an under crust. If eggs are scarce, a very good
pie can be made by using only one egg, and a tablespoonful of
cornstarch, with the above proportions of milk and sugar; in which case,
heat the milk to scalding, stir in the cornstarch, and cook till
thickened; cool, and then add the well-beaten egg. If preferred, the
crust may be baked before filling, and the custard steamed, meanwhile.

SQUASH PIE.--Squash prepared as directed for pumpkin, and flavored
with rose water, makes an excellent pie. Or, for each pie desired, take
one pint of rich milk (part cream if it can be afforded), add one cup of
nicely baked mealy squash which has been rubbed through a colander, one
third of a cup of sugar, and two well-beaten eggs. Beat all together
thoroughly. Bake in a deep pan slowly and carefully until firm.

SQUASH PIE WITHOUT EGGS.--Bake the squash in the shell; when done,
remove with a spoon and mash through a colander. For one pie, take eight
tablespoonfuls of the squash, half a cup of sugar, and one and one third
cups of boiling milk. Pour the milk slowly over the squa