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EGGLESS SQUASH OR PUMPKIN PIE

Stew the squash or pumpkin till very dry, and press through a colander; to each pint of this is allow one tablespoon butter, beat in while warm one cup brown sugar or molasses; a little salt, one table-spoon cinnamon, one tea-spoon ginger, and one half teaspoon soda; a little allspice may be added, but it darkens the pies; roll a few crackers very fine, and add a handful to the batter, or thicken with two tablespoons flour or one of corn starch. As the thickening property of pumpkin varies, some judgment must be used in adding milk.