Three eggs; 1 cup sugar; 4 large tablespoons pumpkin; 1 pint cream or very rich milk; pinch salt; cinnamon, nutmeg and ginger, to season to taste. - C. E. S.

Pumpkin Pie

One quart cooked pumpkin, well drained; 3 quarts milk; 8 eggs; 3 cups sugar; 1/4 teaspoon nutmeg; 54 teaspoon ginger; 1/4 teaspoon cloves; 1/4 teaspoon allspice; 1/2 teaspoon mace; 1 1/2 teaspoons cinnamon; 1 tablespoon salt. Place pumpkin in large bowl; add salt; then add 1 quart of the milk, scalding hot, and mix well; then add 1 quart cold milk and mix again; then add all the spices, well mixed, with the sugar, then the remainder of the milk, and last of all, the well beaten eggs. Have four large pie plates lined with the paste, fill with the mixture, place in a slow oven and bake until thick. Will make four large or six small pies. - Mrs. G. W. Webster.

Pumpkin Pie

For one pie: Yolk of 1 egg; 2 heaping tablespoonfuls of pumpkin; 2/3 cup of sugar; 1 dessert spoon of flour; 1 pint of milk; very little ginger, cinnamon and allspice. When crust is ready beat white of egg to a stiff froth and stir in above mixture; pinch of salt. - December First.

Pumpkin Pie

For each pie add to 2 heaping tablespoons of pumpkin: 1 well beaten egg; 1/2 cup sugar; 1/2 pint of milk, a little cream; a pinch of salt; cinnamon, ginger, nutmeg and a little lemon juice. - Mrs. Fred. Wing.