Margaret Brown's French Cookery Book

of a deep color, firm and close in texture, in half; remove the seeds, but do not peel it; cut in small slices, and put in a shallow stewpan with about 1/2 cupful of water; cover very light, and as soon as steam forms set it where it will not burn; when the pumpkin is tender turn off the liquor and set it back on the stove to steam-dry; then measure out, after straining, one pint; add the milk boiling, the sugar mixed with the spices and salt, and mix well together; add the eggs beaten last; line a pie-plate, well greased, with the paste; make a thick rim round the edge, pour in the prepared pumpkin, and bake in quick, steady oven about 30 minutes till the pie is firm in the center. No. 107. GINGER CAKE. Three-fourths of a cupful of butter, 2 cupfuls of sugar, 4 eggs, 1-1/2 teaspoonfuls of baking-powder, 1-1/2 pints of flour, 1 cupful of milk, 1 tablespoonful of extract of ginger; rub the butter and sugar to a light cream, add the eggs 2 at a time, beating 5 minutes between; add the flour sifted with the powder, the milk and extract; mix into a smooth, medium batter; bake in a cake tin in a rather hot oven 40 minutes. No. 108. HUCKLEBERRY CAKE. One cupful of butter, 2 cupfuls of brown sugar, 4 eggs, 1-1/2 pints of flour, 2 teaspoonfuls of baking powder, 2 cupfuls of huckleberries washed and picked, 1 teaspoonful each of extract cloves, cinnamon, and allspice, one cupful of milk; rub the butter and sugar to a light cream; add the eggs 2 at a time, beating 5 minutes between; add flour sifted with the powder, huckleberries, extracts and mix; mix in a batter; put into a paper-lined cake tin, bake in a quick oven 50 minutes. No. 109. JUMBLES. One and one-half cupfuls of butter, 2 cupfuls of sugar, 6 eggs, 1-1/2 pints of flour, 1/2 cupful of cornstarch, 1 teaspoonful of baking powder, 1 teaspoonful of extract of lemon, 1/2 cupful of chopped peanuts mixed with 1/2