Healthful cookery

Prepare the pumpkin as previously directed. For two medium-sized pies, heat a pint and a half of milk in a farina-kettle, and when scalding, stir into it two scant tablespoonfuls of white flour rubbed smooth in a little cold milk. Cook, stirring often, until it thickens. Add half a cup of sugar, or a little less of syrup, to a pint and a half of the sifted pumpkin, and after beating well together, stir this into the hot milk. Bake in an under crust; or, for three pies, take one quart and a cup of pumpkin, three fourths of a cup of sugar, two thirds of a cup of best New Orleans molasses, and three pints of hot milk. Beat all together thoroughly. Line deep plates with a cream crust, and bake an hour and a half in a moderate oven. *Lemon Pie. — 2 cups water, 1 cup sugar, 1/3 cup corn-starch, 3 eggs, 1/3 cup lemon juice, grated rind of one lemon. Mix the sugar and corn-starch. Heat the water Healthful Cookery to boiling, stir in the corn-starch mixture, and cook until smooth ; cool, add the lemon, and lastly stir in the well-beaten eggs. Bake in a Granola crust. *Lemon Pie, No. 2. — 3 eggs, 1 lemon, 1 cup sugar, 1 tablespoonful corn-starch, 1 cup water. Cook in Nut Meal crust. *Lemon Filling. — 1 lemon, 1 dessertspoonful corn-starch, 1 pint boiling water, 2/3 cup sugar. Heat to boiling, in a double boiler, a pint of water in which are two slices of lemon, and stir into it a dessertspoonful of corn-starch ; cook four or five minutes, or until it thickens. Squeeze the juice from one large lemon, and mix with it two thirds of a cup of sugar. Add this to the corn-starch mixture, and allow the whole to boil up once, stirring constantly, then take from the fire. Leave in the double boiler, surrounded by the hot water, for ten minutes. Cool to blood heat before using. *Pineapple Pie. — 1 cup pineapple juice, 1 cup water, 1 can sliced pineapple reduced to pulp or grated fresh pineapple, 1 lemon, 21/3 cups sugar, il/2 tablespoonfuls corn-starch. Prepare, and bake the same as Lemon Pie. A meringue made from the well-beaten whites of two eggs and two tablespoonfuls of sugar may be used if desired. Desserts Squash Pie. — i pint milk, i cup cooked squash, 1/3 cup sugar, 2 eggs. Squash prepared as directed for pumpkin, and flavored with rose-water, makes an excellent pie; or, for each pie desired, take one pint of rich milk or part cream, add one cup of nicely baked mealy squash which has been rubbed through a colander, one third of a cup of sugar, and two well-beaten eggs. Beat all together, thoroughly. Bake in a deep pan slowly and carefully until firm. Squash Pie without Eggs. — 8 tablespoonfuls cooked squash, y2 cup sugar, 1 1/3 cups milk. Bake the squash in the shell ; when done, remove with a spoon, and mash through a colander. For one pie, take eight tablespoonfuls of the squash, half a cup of sugar, and one and one-third cups of boiling milk. Pour the milk slowly over the squash, beating rapidly meanwhile to make the mixture light. Bake in one crust. Sweet Apple Custard Pie. — 3 sweet apples (grated), 2 eggs, I pint milk. Into one pint of new milk, grate three ripe sweet apples (Golden Sweets are excellent) ; add two well-beaten eggs, and sugar to taste. Bake with an under crust only. Sweet Potato Pie. — 1 pint sweet potato, 1 pint milk, 1 scant cup sugar, 2 eggs. Healthful Cookery .