Lay over them some small lumps of butter, hard-boiled eggs, blanched almonds, sliced dates, sliced lemon and candied peel.

Cover the dish with pastry and bake the pie in a well-heated oven for half an hour or more, according to the size of the pie.
PUMPKIN PIE .-- Peel a ripe pumpkin and chip off the rind or skin, halve it, and take out the seed and fluffy part in the centre, which throw away.

Cut the pumpkin into small, thin slices, fill a pie-dish therewith, add to it half a teaspoonful of allspice and a tablespoonful of sugar, with a small quantity of water.

Cover with a nice light paste and bake in the ordinary way.

Pumpkin pie is greatly unproved by being eaten with Devonshire cream and sugar.