Halve the pumpkin, take out the seeds -rinse the pumpkin, and cut it into small strips - stew them over a moderate fire, in just sufficient water to prevent their burning to the bottom of the pot. "When stewed soft, turn off the water, and let the pumpkin steam, over a slow fire, for fifteen or twenty minutes, taking care that it does not burn. Take it from the fire, and strain it when cool, through, a sieve. If you wish to have the pies very rich, put to a quart of the stewed pumpkin two quarts of milk, and twelve eggs. If you like them plain, put to a quart of the pumpkin one quart of milk and three eggs. The thicker the pie is of the pumpkin, the less will be the number of eggs required for them. One egg, with a table-spoonful of flour, will answer for a quart of the pumpkin, if very little milk is used. Sweeten the pumpkin with sugar, and very little molasses - the sugar and eggs should be beaten together. Ginger, grated lemon-rind, cinnamon and spices or nutmeg, are good for the pies. Pumpkin pies require a very hot oven.