Green Pumpkin Pie

Choose a green pumpkin just showing first yellow streaks; cook until tender, rub through a colander, and to each pint pumpkin pulp add 3/4 cup sugar, 1 tablesp butter, 1 tablesp flour, 3 tablesp vinegar, 1 teasp cinnamon and a little allspice, and 1 beaten egg. Bake between two crusts. This tastes very much like green apple pie.-[Mrs. J. T. C., Minn.

Pumpkin Pie

I can highly recommend this recipe. Pare, remove pulp, cut in small pieces, and cook pumpkin 5 or 6 hours, then strain carefully through a colander and for 4 cups strained pumpkin allow 4 cups rich milk, 4 well-beaten eggs, 1 heaping cup brown sugar, 1 teasp salt, 1/2 a grated nutmeg, 2 teasp ginger and 1/2 teasp mace. The milk should be heated and added gradually to the seasoned pumpkin, stirring constantly, and lastly add the eggs well-beaten. Turn into deep pie plates lined with rich pastry. Be sure to have the pumpkin mixture hot. Bake to a rich brown; it will take about one hour.- [R. M., Mich.