138 THE FARMER'S AND 



adding the suet, cider, sweetening, and spices, leaving out 

 the apples ; pack this in a jar, and pour over it a tea-cup 

 full of brandy. Cover the jar with white paper, tie it up 

 tight, and put it away in a cool place. When wanted for 

 use, add the apples. 



PUMPKIN PIES. 



Take a fine ripe pumpkin, rinse it, take out the inside, 

 and cut the solid part into small pieces. Put these into a 

 covered pot, with just water enough to prevent their burn- 

 ing. When stewed soft, stir thoroughly with a wooden 

 stick. Let it remain on the fire until the water is all 

 evaporated ; stirring it occasionally, to prevent its burning 

 . or adhering to the pot. When the stewed pumpkin is suf- 

 ficiently dry, take it out of the pot, and when it is cool 

 enough, pass it through a sieve. 



Now take milk, according to the number of pies you 

 may wish to make out of the stewed pumpkin. No rule 

 can be given as to the quantity of milk, as it must dtpend 

 on the taste of the cook, and the richness of the pies 

 wanted. If you wish them plain, add to the pumpkin milk 

 enough to make it of the consistency of thick batter, and 

 sweeten with molasses and sugar, or with either alone. 

 The sweetening must necessarily be a matter of judgment, 

 to be governed by tasting the mixture. Now add a table- 

 spoonful of ginger, and one of powdered cinnamon. Two 

 or three eggs would make them richer. 



Now roll out your paste, and line a soup-plate with it, 

 turning the edges neatly. Then cut a thin strip of paste, 

 and lay it around the edge of the plate, and fill up with 

 the prepared pumpkin. 



These pies require a hot oven, and should he baked as 

 con as filled. 



