PUMPKIN PIE. MRS. R. H. JOHNSON.

One-half pint of stewed pumpkin, one pint of hot milk, one cup of
brown sugar, one egg, one large tablespoonful of flour, one-half large
tablespoonful of butter, one-half teaspoonful of ginger, one-half
teaspoonful of vanilla.



PLUM PIE. MRS. JULIA P. ECKHART.

Line a pan with puff paste; put in a layer of Damson plums; sprinkle
with cinnamon and sugar. Put in the oven, and let it bake until the
crust is done; take from the oven; put on top a batter made from three
eggs, one cup of sugar, three tablespoons of cold water, one cup of
flour, one teaspoon of baking powder. This is sufficient batter to
cover three pies. Serve warm.



MOLASSES PIE. MRS. L. M. DENISON.

One cup of sugar, one cup of molasses, one cup of cold water, one-half
cup of butter or lard, four cups of flour, one tablespoonful of
cinnamon, and one teaspoonful of soda. Bake in crust as you would
custard pie.