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Pumpkin Pie (E Pare and cut the pumpkin)

e Pare and cut the pumpkin in pieces one inch square; put them in a stewing-pan with just enough water to keep the pumpkin from burning. Cover and stew slowly about a half hour or until tender. By this time the water should have entirely evaporated. If it has not, however, lift the lid of the kettle and allow it to evaporate. Press the pumpkin through a colander and add while hot a piece of butter the size of a walnut to each pint of pumpkin. When the pumpkin is cold, add a quarter of a teaspoonful of salt, one pint of milk, a half teaspoonful of ground mace, half a teaspoonful of ground cloves, one teaspoonful of ground ginger. Mix all well together, and add a half cup of sugar. Beat four eggs till light, stir them into the mixture, and stand aside about thirty minutes. Remember these quantities are added to one pint of pumpkin. Line four deep pie plates with good, plain paste. Fill them with the mixture, and bake in a quick oven about thirty-five minutes. If you use liquor, one gill of brandy may be added to the recipe given.