nful of cinnamon and the same of
nutmeg, one and one-half cupfuls of white sugar, or very light brown.
Beat all well together and bake in crust without cover.

A tablespoonful of brandy is a great improvement to pumpkin, or squash
pies.

PUMPKIN PIE WITHOUT EGGS.

One quart of properly stewed pumpkin pressed through a colander; to
this add enough good, rich milk, sufficient to moisten it enough to
fill two good-sized earthen pie-plates, a teaspoonful of salt, half a
cupful of molasses or brown sugar, a tablespoonful of ginger, one
teaspoonful of cinnamon or nutmeg. Bake in a moderately slow oven
three-quarters of an hour.

SQUASH PIE.

One pint of boiled dry squash, one cupful of brown sugar, three eggs,
two tablespoonfuls of molasses, one tablespoonful of melted butter one
tablespoonful of ginger, one teaspoonful of cinnamon, a pinch of salt
and one pint of milk. This makes two pies, or one large deep one.

SWEET POTATO PIE.

One pound of steamed sweet potatoes finely mashed,-two cups sugar, one
cup cream, one-half cup butter, three well-beaten eggs, flavor with
lemon or nutmeg and bake in pastry shell. Fine.

COOKED MEAT FOR MINCE PIES.

In order to succeed in having good mince pie, it is quite essential to
cook the meat properly, so as to retain its juices and strength of
flavor.

Select four pounds of lean beef, the neck piece is as good as any;
wash it and put it into a kettle with just water enough to cover it;
take off the scum as it reaches the boiling point, add hot water from
time to time, until it is tender, then season with salt and pepper;
take off the cover and let it boil until almost dry, or until the
juice has boiled back into the meat. When it looks as though it was
beginning to fry in its own juice, it is time to take up and set aside
to get cold, which should be done the day before needed. Next day,
when making the mince meat, the bones, gristle and stringy bits should
be well picked out before chopping.

MINCE PIES. No. 1.

The "Astor House," some years ago, was _famous_ for its "mince pies."
The chief pastry cook at that time, by request, published the recipe.
I find that those who partake of it never fail to speak in laudable
terms of the superior excellence of this recipe when strictly
followed.

Four pounds of lean boiled beef chopped fine, twice as much of chopped
green tart apples, one pound of chopped suet, three pounds of raisins,
seeded, two pounds of currants p