or basin; put over them one cupful of white sugar, half a cup of
water, a tablespoon _full_ of sifted flour; stir it all together and
put into your crust. Cover with an upper crust and bake slowly in a
moderate oven. You will find this the true way of making a cranberry
pie.

_Newport Style._

CRANBERRY TART PIE.

After having washed and picked over the berries, stew them well in a
little water, just enough to cover them; when they burst open and
become soft, sweeten them with plenty of sugar, mash them smooth (some
prefer them not mashed); line your pie-plates with thin puff paste,
fill them and lay strips of paste across the top. Bake in a moderate
oven. Or you may rub them through a colander to free them from the
skins.

GOOSEBERRY PIE.

Can be made the same as "Cranberry Tart Pie," or an upper crust can be
put on before baking. Serve with boiled custard or a pitcher of good
sweet cream.

STEWED PUMPKIN OR SQUASH FOR PIES.

Deep-colored pumpkins are generally the best. Cut a pumpkin or squash
in half, take out the seeds, then cut it up in thick slices, pare the
outside and cut again in small pieces. Put it into a large pot or
saucepan with a very little water; let it cook slowly until tender.
Now set the pot on the back of the stove, where it will not burn, and
cook slowly, stirring often until the moisture is dried out and the
pumpkin looks dark and red. It requires cooking a long time, at least
half a day, to have it dry and rich. When cool press through a
colander.

BAKED PUMPKIN OR SQUASH FOR PIES.

Cut up in several pieces, do not pare it; place them on baking tins
and set them in the oven; bake slowly until soft, then take them out,
scrape all the pumpkin from the shell, rub it through a colander. It
will be fine and light and free from lumps.

PUMPKIN PIE. No. 1.

For three pies: One quart of milk, three cupfuls of boiled and
strained pumpkin, one and one-half cupfuls of sugar, one-half cupful
of molasses, the yolks and whites of four eggs beaten separately, a
little salt, one tablespoonful each of ginger and cinnamon. Beat all
together and bake with an under crust.

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 teaspoo