s.
A good pumpkin pie will puff up lightly when done.

PRESERVING PUMPKINS FOR WINTER USE.

A good way to prepare pumpkin for winter use is to cook and sift it as
fine as for pies, then add nearly as much sugar as there is pumpkin;
stir well and pack in crocks. Better than dried pumpkin for winter use.

PUMPKIN SOUP.

For six persons use three pounds of pumpkin; take off the rind, cut in
pieces and put in a saucepan with a little salt and cover with water;
let it boil until it is soft (about twenty minutes) and pass through a
colander; it must have no water in it; put about three pints of milk in
a saucepan, add the strained pumpkin, and let come to a boil; add a very
little white sugar, some salt and pepper, but no butter. Serve hot.

HOW TO SERVE RADISHES.

[Illustration]

Let every housekeeper try serving radishes in this dainty way. Cut off
the root close to the radish and remove the leaves, leaving about an
inch of the stem. Then cut the skin of the radish from the root toward
the stem, in sections, as is done in removing the skin of an orange in
eighths. The skin can then be peeled carefully back to the stem by
slipping the point of a knife under it, and pulling it gently away from
the heart of the radish. The pure white heart, with the soft pink of
the peeling and the green stem makes a beautiful contrast. If they are
thrown into cold water as fast as they are prepared and allowed to
remain there until the time for serving, they will be much improved,
becoming very crisp and tender. The skin of the young radish should
never be discarded, as it contains properties of the vegetable that
should always be eaten with the heart; and, unless the radish is tough,
it will agree with a delicate stomach much better when eaten with the
peel on. They look very dainty when served in this way, lying on fresh
lettuce leaves, or are beautiful to use with parsley as a garnish for
cold meats.

RADISH, CUCUMBER AND TOMATO SALAD.

Slice a bunch of radishes, and a cucumber very thin, make a bed of cress
or lettuce, over this slice three solid tomatoes, and cover with the
cucumbers and radish. Pour over all a French or mayonnaise dressing.

BAKED RHUBARB.

Peel rhubarb stalks, cut into inch lengths, put into a small stone crock
with at least one part sugar to two parts fruit, or a larger part if
liked, but not one particle of water, bake until the pieces are clear;
flavor with lemon or it is good without. It is