Pumpkin Pie.

Select a fine grained, solid pumpkin, cut up, and steam or stew with very little water. Sift, add spice and sugar, spread on plates, and heat in a moderate oven to evaporate as much moisture as possible. For each pie use one cup of the prepared pumpkin, one egg, and two cups or more of rich milk. Add sugar and spice as needed - cinnamon, ginger, and nutmeg seem to belong to pumpkin pie. Bake in a deep plate, with one crust, slowly until the pie puffs in the center and becomes brown.

Squash Pie.

Use the dry, mealy squashes; the watery kind are no better for pies than for the dinner as a vegetable. Stew or bake the squash till tender. Sift it, and allow one cup and one-half for an ordinary sized pie. Mix with the squash one cup of boiling milk, one-half cup of sugar, one-half teaspoon of salt, one-fourth tea-spoon of cinnamon, and one egg beaten slightly. Line a granite pie plate with paste, allowing enough for a fluted rim, fill with the squash mixture, and bake in a hot oven until the crust is brown and the squash puffs up in the center.

Lemon Pie.

Pour one cup of hot water over one-half cup of fine stale bread-crumbs; add one saltspoon of salt, one-half cup of sugar, juice and grated rind of one lemon, two egg yolks well beaten; pour this mixture into pie-tin lined with paste, and bake till crust is done; cool, and cover with meringue made from the two egg whites and one-fourth cup of powdered sugar. Brown in a slow oven.

Mince Pie For Summer.

Mix one-fourth cup each of molasses, sugar, vinegar and water, and scald with one-half cup of chopped raisins. Then stir in one ounce of butter, one-fourth cup of coarse cracker crumbs, and flavor with one-half teaspoon of mixed spice. One beaten egg may or may not be added. Bake between two crusts.

Lemon Turnover Filling.

Cook together two tablespoons each of butter and corn-starch, add one cup of liquid (water, with the juice of one lemon), when thick and smooth stir in one beaten egg and cook three minutes longer. Then add one cup of sugar, a little of the grated lemon rind, and from one-half to one cup of currants or citron and raisins cut fine. If too thin when cold, add fine cracker crumbs, but some moisture will be absorbed by the dry fruit. Make a few days before it is to be used.

Brambles

One cup of chopped raisins, one cup of sugar, one egg, grated rind and juice of a lemon. Make a pie crust and cut in rounds; fill one-half and turn the other over and pinch down. Bake in rather a slow oven.

The addition of a few chopped walnuts gives variety.