Boston marrow or Hubbard squash may be substituted for pumpkin and are much preferred by many, as possessing a less strong flavor.

PUMPKIN PIE.  No. 2.

One quart of stewed pumpkin pressed through a sieve, nine eggs, whites and yolks beaten separately, two scant quarts of milk, one teaspoonful of mace, one teaspoonful of cinnamon and the same of nutmeg, one and one-half cupfuls of white sugar, or very light brown.  Beat all well together and bake in crust without cover.

A tablespoonful of brandy is a great improvement to pumpkin, or squash pies.

PUMPKIN PIE WITHOUT EGGS.

One quart of properly stewed pumpkin pressed through a colander; to this add enough good, rich milk, sufficient to moisten it enough to fill two good-sized earthen pie-plates, a teaspoonful of salt, half a cupful of molasses or brown sugar, a tablespoonful of ginger, one teaspoonful of cinnamon or nutmeg.  Bake in a moderately slow oven three-quarters of an hour.

SQUASH PIE.

One pint of boiled dry squash, one cupful of brown sugar, three eggs, two tablespoonfuls of molasses, one tablespoonful of melted butter one tablespoonful of ginger, one teaspoonful of cinnamon, a pinch of salt and one pint of milk.  This makes two pies, or one large deep one.

SWEET POTATO PIE.

One pound of steamed sweet potatoes finely mashed,-two cups sugar, one cup cream, one-half cup butter, three well-beaten eggs, flavor with lemon or nutmeg and bake in pastry shell.  Fine.

COOKED MEAT FOR MINCE PIES.

In order to succeed in having good mince pie, it is quite essential to cook the meat properly, so as to retain its juices and strength of flavor.

Select four pounds of lean beef, the neck piece is as good as any; wash it and put it into a kettle with just water enough to cover it; take off the scum as it reaches the boiling point, add hot water from time to time, until it is tender, then season with salt and pepper; take off the cover and let it boil until almost dry, or until the juice has boiled back into the meat.  When it looks as though it was beginning to fry in its own juice, it is time to take up and set aside to get cold, which should be done the day before needed.  Next day, when making the mince meat, the bones, gristle and stringy bits should be well picked out before chopping.

MINCE PIES.  No. 1.

The “Astor House,” some years ago, was famous for its “mince pies.”  The chief pastry cook at that time, by request, published the recipe.  I find that those who partake of it never fail to speak in laudable terms of the superior excellence of this recipe when strictly followed.