Thanksgiving dinner would not be complete without a pumpkin pie : pare and cut the pumpkin in small pieces; stew slowly for about half-an-hour, or until tender, with only enough water to keep them from burning; press through a colander. To a pint add two ounces of butter and a pinch of salt, a pint of milk, a teaspoonful of ground ginger, half an ounce each of cinnamon and mace. Sweeten to taste. Beat four eggs very light, add, and fill deep plates lined with pastry. Bake about half an-hour in a quick oven.
Put through the “Enterprise,” or any other good meat chopper, that will chop and not grind it, twenty pounds of pork, about one fourth of which should be fat. Mix together two ounces each of pepper and allspice, a dash or two of Cayenne, five ounces of salt,and four tablespoonfuls of powdered sage. Mix these well into the meat. It is now ready to use, but if it is to be kept some time should be packed very tightly in small stone or earthen pots, and have melted lard run over the top, or it may first be stuffed in skins.
Drain the oysters. Strain the liquor through a cloth, and put it on to boil. Skim off the white scum when it boils, and drop in the oysters with a piece of red pepper pod, and a little salt. In the meantime put milk to boil, a pint for every fifty oysters, and thicken it with a large tablespoonful each of butter and flour rubbed together. As soon as the oysters curl, pour them into the milk, and serve. Milk should never be boiled with the oysters, as it will curdle.
Beat the yolks of two eggs, add, still beating, half a cup of clarified beef drippings, half a cup of milk, a teaspoonful of soda, a cup and a half of New Orleans molasses, a tablespoonful of ginger, and three cups of flour. Beat the whites of eggs to a stiff froth, and add.
Bake for three-quarters of an hour in a moderate oven.
Orchard and Garden, 1890