Pumpkin Pie

1 cup pumpkin, 1 cup sugar, 1 qt. milk, 2 eggs, beaten separately, lump of butter size of egg, 3 even tablespoonfuls flour, vanilla. Cinnamon on top.

Mrs. J. A. Melsheimer.

Pumpkin Custard

Half pint pumpkin, 2 eggs, 1 tablespoonful flour, cup brown sugar, 1/4 teaspoonful ginger, same of nutmeg, a lump of melted butter. Mix all with pint of milk and sprinkle cinnamon on top.

Mrs. W. F. Sheeley, New Oxford, Pa

Pumpkin Pie

1 1/2 cup of boiled pumpkin, 1 cup of sugar, 1 table-spoonful flour, 2 eggs (beat the whites separately), 1 quart of sweet milk, small lump of butter. This makes 4 pies. Mrs. Bertha L. Wise.

Pumpkin Custard Pie

2 cups of stewed pumpkin, 1/2 nutmeg grated, 2 level tablespoonfuls of flour, 1 cup of sugar, 1 table-spoonful of melted butter, 4 eggs beaten separately, whites added last; 1 qt. of milk. Line pie pans with rich pastry, fill them with the above mixture, and bake the custards in a slow oven for 1 hour.

Mrs. A. C. Welsh.

Pumpkin Custard

1 1/2 cups of pumpkin,1/2 cup of sugar,1 cup of milk, 2 eggs, 2 tablespoonfuls of molasses, 2 tablespoonfuls of melted butter, 1/2 tablespoonful of ginger, 1 tea-spoonful of cinnamon, 1/2 scant teaspoonful of salt.

Mrs. Wertz.

Pumpkin Pie

3 tablespoonfuls of butter, 2 cups of sugar, beaten together, 3 eggs, 3 cups of stewed pumpkin, 1 cup of cream, nutmeg, cinnamon and salt to taste. Bake in puff paste. Mrs. Aaron Hostetter.

Sweet Potato Pie

1 lb. boiled sweet potatoes, finely mashed, 2 cups of sugar, 1 cup cream, 1/2 cup of butter, 3 well beaten eggs. Flavor with lemon or nutmeg, and bake in an under pastry shell.

A. Kate Shriver.

Sweet Potato Pie

Boil 4 large potatoes, then mash them fine, add 1 teaspoonful of salt, a lump of butter the size of an egg, add 4 eggs beaten light, with sweet milk enough to make custard. Sweeten to taste and bake the same as pumpkin custard.

Mrs. Jacob Myers.

Cream Pie

1 1/2 cupfuls of cream, 1 cupful of sugar, 1 table-spoonful of flour, 1 teaspoonful of vanilla, whites of 3 eggs. Stir thoroughly the flour into the sugar then pour the cream upon the sugar. Let stand until the whites of eggs have been beaten to a stiff froth. Add this to the cream and beat well. Add the vanilla and bake without an upper crust.

Mrs. C. E. Ehrehart.

Cream Pie

4 eggs, 2 cups of sugar, 2 cups flour, 2 teaspoonfuls cream tartar, 1 teaspoonful soda dissolved in 2 table-spoonfuls sweet cream. Sift cream taratr with flour, add soda last; bake in cake tin. When cool split and spread with custard composed of yolks of 2 eggs, 1/2 cup sugar, 1 pt. sweet milk; boil gently until it thickens, flavor to taste. Sprinkle top with pul-verized sugar. Mrs. McC. Davidson.

Chocolate Pie

1/2 cup chocolate, 1 cup hot water, butter the size of an egg, 1 cup sugar, yolks of 2 eggs, 2 tablespoon-fuls cornstarch. Mix all together, adding the hot water last. Then put on stove and thicken. Spread on baked crusts. Use the beaten whites of 2 eggs and 2 tablespoonfuls powdered sugar for the top. Put into the oven to set the meringue.

Mrs. Geo. H. Grove.