Pumpkin Pie
1 cup sifted pumpkin 1/2 teaspoon salt 1 saltspoon mace 1/2 teaspoon cinnamon 2/3 cup sugar 1 egg 1/2 cup scalded milk 1/2 cup scalded cream Line a deep pie plate with plain paste. A rim of puff paste may be laid around the edge. Combine the first four ingredients, beat the egg and mix with sugar, pour the milk and cream into this slowly, combine with the pumpkin mixture and pour into the pie. Time, thirty-five to forty minutes. Squash may be substituted for pumpkin.
For potato pie use sweet potato boiled and sifted.
Lemon Pie, No. 1 1 cup sugar 2 eggs 3 tablespoons corn starch 1 cup boiling water 1 teaspoon butter Juice of 1 lemon Grated rind of 1/2 lemon Mix sugar and corn starch, add boiling water slowly and cook until clear; add the butter, beaten egg yolks and lemon; cool the mixture. Line a pie plate with half the rule for plain pastry, with a fork prick the bottom, or use a perforated pie pan. Bake the crust to a light brown, when done pour in the lemon mixture. Whip the whites of eggs very stiff, add 2 tablespoons of sifted powdered sugar. Spread this mixture over the top for a meringue; return to the oven and brown lightly.
Lemon Pie, No. 2 1 cup sugar 2 tablespoons cracker dust 1/4 teaspoon salt 1/2 cup milk 2 eggs Grated rind and juice of 1 lemon Use this rule to fill shallow muffin pans lined with rough puff paste, cover each with a meringue.