Ingredients. - To every quart of pumpkin, strained, allow six eggs, one-quarter pound of butter, one-half pint of sweet milk, one-half pound of white sugar, one tablespoonful of French brandy, one gill of Madeira or sherry, paste.

Method. - Cut the pumpkin into large pieces; peel these, and put them into cold water over a very slow fire; simmer, without boiling, until every piece is tender, then strain through a colander, and afterwards through coarse muslin. To every quart of the pumpkin add the ingredients given above, the eggs previously beaten till thick and light, and the butter and sugar stirred to a cream. When well mixed, bake in a pie-dish lined and covered with paste.