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Pumpkin Pie.
Stew a kettle full of pumpkin and press it through a colander. For a quart of the stewed pumpkin use about a pint or a little more of sweet milk, 2 cups of sugar, 3 eggs and a tea-spoonful of ginger; bake in a crust in a deep pie plate.
Remarks. —The plum pudding will be found in another part of the book; also salads, sauces or any other thing that may be desired upon Thanksgiving, or most other important occasions. "Always room for one more " in an omni-"bus or street car, so I give one on
Seasoning Food, Sweet Herbs for—How to Raise, When to Cut and Dry, and How to Preserve their Flavor, etc. —It is a mistaken idea that nicely flavored dishes are expensive. If purchased the herbs cost but a trifle per oz., and if raised at home it costs only a trifle to buy the seeds for them. The principal kinds used are sage, summer savory, thyme, parsley, sweet basil and sweet marjoram, tarragon, mint, mace, cloves, celery seed and onions. The mints grow readily along small streams and the others may be raised in boxes, even in the window or garden, wherever the sun will shine upon them. Sage need not be gathered till the last of September or first of October; summer savory, thyme and marjoram in July and August; basil in August and September; tarragon and parsley in June or July, or just before flowering; mints for winter use, when fully matured, in June and July. All should be gathered on a dry, sunny day and dried in the shade, and best if carefully dried in an open, moderate oven, or else hung up close by a stove to-dry quickly. And when very dry is the time to powder and sift them, and then to bottle and cork tightly or keep in air-tight cans, which saves their flavor perfectly.
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