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Remarks. —This makes a thick, salvy pie, very nice. If fearful of a soggy crust, bake it before putting in the pie mixture. If a pint of milk was added, it would be more like the old-fashioned pumpkin-custard pie, softer and not quite so rich, unless an additional egg or two, with, an extra cup of sugar is put in. If milk is plenty, and pumpkin scarce, take this latter plan.
Pumpkin and Squash, Best for Pies, Prepared by Baking. —Ruth H. Armstrong, in the Housekeeper, says: If all housekeepers who make pumpkin pies knew how much better and easier it is to bake the pumpkin first, they would no longer worry over cutting up and peeling it, - but just cut it in halves, take out the seeds, lay it in the oven and bake until soft, when it can be-scraped out and used as usual, and is so much better for not having water in it. Winter squash makes a much richer pie when treated in the same way.
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