Standard Paper-Bag Cookery

the pumpkin pulp, together with four cupfuls of sweet milk and a half cupful cream. Beat well and taste to see if it is sweet enough. Turn into plates lined with good pastry, bag, and bake three-quarters of an hour until a golden brown and firm in the center. Serve with good American cheese. Some old-fashioned cooks like their pumpkin pies flavored with a little rose water. In making pies of the canned pumpkin, observe the same proportions. If the pumpkin flour is used, spread on a tin and brown before adding the milk. The English fashion of baking pumpkin as well as mince pies in individual shells, is preferred by many who do not feel the compelling force of tradition. A new wrinkle for the woman who holds to her pumpkin pie for Thanksgiving, but wishes to present it in very modern guise is to serve it with cottage cheese balls and strained honey. The combination of flavors is certainly a most happy one. The cheese balls are piled in a pretty dish and the honey served from a glass bowl. =Individual English Apple Tart.=--Peel and core tart apples, put into a large saucepan, cover with boiling water, stew gently until the apples are tender but unbroken. Sweeten to taste. Line the edges of a deep pie tin with crust, then fill the center of the dish with apples, dropping into the center of each a spoonful of orange marmalade. Cover the top of the dish with strips of pastry arranged lattice fashion, bag, and bake quickly until brown. Serve hot. =Colonial Pumpkin Tartlets.=--To one quart of cooked and sifted pumpkin add one tablespoonful each of butter and flour, six well beaten eggs, a cupful of sugar, a quarter teaspoonful each of mace and nutmeg, four teaspoonfuls of ginger and one gill of milk. Bake in patty-pans lined with rich flaky crust, set in paper bag. Remove from pans before serving. A touch of novelty is given by topping each tartlet with a generous portion of maple syrup or strained honey. TURNOVERS. =Apple and Cheese Turnovers.=--Make a crust, using