The bakery pumpkin pie; the pie of the lunch houses and shops.

1 can of pumpkin, or a quart fresh cooked (which is cheaper.)

1 cup sugar.

2 cups milk.

3 basting spoonfuls flour-and-water thickening

1 teaspoon each ground ginger and cinnamon.

Mash the pumpkin through a colander, stir in the other ingredients. It makes 3 pints, enough to fill 3 deep pie plates lined with thin crusts of cummon short paste. Pumpkin 14, sugar 4, milk, spice and flour 2, crusts 4 - 24 cents or 8 cents each.