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Pumpkin Pie

For one deep pie allow two cups of stewed pumpkin; one-half teaspoon of salt; one-half teaspoon of cinnamon; two-thirds cup of sugar; one teaspoon of ginger; two eggs; one pint of milk (scant measure). Beat the eggs until light. Place the pumpkin in a quart measure, add the sugar, salt and spice and then the beaten eggs. Stir well and add sufficient milk to make a quart of the whole mass. Turn into a pie tin lined with paste and bake slowly for forty-five minutes. When a silver knife inserted in the pie will come from it clear, it is done. In baking pies they should, if possible, be kept from boiling. Pumpkin, squash and custard pies will become watery if allowed to boil.

MINCE MEAT No. I-Stew gently two pounds of lean beef in a very little water until quite tender, let it get cold and then chop as fine as possible. Add one pound of finely chopped beef suet; four pounds of peeled, cored and chopped tart apples; three pounds of sugar; three pounds of currants; two pounds of raisins; one grated nutmeg; one-half teaspoon of ground mace; the grated rind of two oranges and one lemon; one-half pound of citron (chopped); one tablespoon of salt; the juice of two lemons; one-half pint of sherry and one wineglass of brandy. Mix thoroughly and pack in a stone jar. The mince meat should be thoroughly stirred each time any is taken out and occasionally moistened with a little sherry or orange juice.

MINCE MEAT, No. 2-Three pounds of cold boiled lean beef; twice the amount of sour apples; three pounds of raisins; two pounds of English currants; half a pound of suet; half a pound of citron; two tablespoons of butter; two pounds of sugar; one pint of cider vinegar; one pint of New Orleans molasses; teaspoon each of ground cloves; cinnamon and mace; one nutmeg; two tablespoons of salt. Mince the meat fine, chop the apples, stone and partially chop the raisins, wash and dry the currants, cut the citron in fine pieces, chop the suet and melt the butter. Mix all together thoroughly, put in a porcelain kettle and scald. If the mince meat is too dry, add a little warm water when you use it.