French Peach Pie

French Peach Pie

Ingredients:
1 small pumpkin.
2 1/2 cups of pulp.
2 cups of milk.
1 tablespoonful molasses.
2 eggs.
1 teaspoonful each of salt, ginger, cinnamon, and butter.
2 heaping tablespoonfuls of sugar.

Directions:
Cut the pumpkin in small pieces and take out the seeds and
remove the peel. Put the good part over the kettle and steam it till it is tender, keeping it covered. Then you
take off the cover, and stand the steamer you have cooked it in on the back of the stove, till the heat makes the
pumpkin nice and dry. Then mash it and put it through the colander. While it is warm, mix in everything in
the rule except the eggs; let it cool, and put these in last, beating them till light. Line the pie−tin with crust,
and pour in the filling and bake. This rule is a very nice one; it makes two pies.
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Cranberry Pie
Cook a quart of cranberries till tender, with a small cup of water; when they have simmered till rather thick,
put in a
heaping cup of sugar and cook five minutes more. When as
thick as oatmeal mush, take them off the fire and put through the colander; line a tin with crust, fill with
berries, put strips of crust across, and bake. A nice plan is to take half a cup of raisins and a cup of cranberries
for a pie, chopping together and cooking with water as before, adding a sprinkling of flour and a little vanilla
when done.
Orange Pie