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Mix with sweet potatoes. Season with one-quarter of a nutmeg grated, one teaspoon of cinnamon, and one-half teaspoon of lemon extract. Line pie-plate with crust, fill with mixture, and bake in quick oven.
Now fill your pie-plate with your prepared filling, wet the top edge of the rim, lay the upper crust across the centre of the pie, turn back the half that is lapped over, seal the two edges together by slightly pressing down with your thumb, then notch evenly and regularly with a three-tined fork, dipping occasionally in flour to prevent sticking.
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