Standard Paper-Bag Cookery

allow three pounds brown sugar, the juice of two lemons and their yellow rind, grated, a tablespoonful each cinnamon, allspice and salt, half a teaspoonful cloves and a tablespoonful of grated nutmeg. Put into a porcelain lined kettle and simmer gently until reduced one half in bulk. Now add two pounds and one-half seeded raisins, or part raisins and part currants or chopped prunes and a cup of boiled cider. Then cook an hour or two longer until thick. Bake as any mince pie. =Pecan Pie With One Crust.=--One cup of sugar, three eggs, one cup of sweet cream, one cup of pecans well mashed. Beat very light, pour into two pie pans that are lined with good rich paste, put in bag and bake. =Real Old Fashioned Pumpkin Pie.=--If you are fortunate enough to get a genuine old fashioned field pumpkin, you may be thankful. If forbidden that privilege, the canned pumpkin or the dried pumpkin flour, or again a Hubbard squash or a big yellow one, may be so manipulated as to deceive even a connoisseur on pumpkin pies, into thinking he has the very kind that "Mother used to make," and giving thanks accordingly. If the field pumpkin is yours, wash, cut up without peeling, scrape out all the wooly fiber, then put over the fire on the back of the stove. Add just a little water to keep it from sticking on the bottom, cover closely and steam gently for six or eight hours. At the end of this time the pumpkin pulp should be thoroughly cooked in its own juices. Take up, cool a little, then pull off the skin with a sharp knife. Press through a sieve and let it stand overnight in a press so as to remove the superfluous liquid, which should be saved to use in making Boston brown bread. When ready to bake, measure the pulp and to every five cupfuls allow one teaspoonful of salt, half a grated nutmeg, a tablespoonful of mace, two teaspoonfuls of ginger and a large cupful of sugar. Beat four eggs and stir into