PUMPKIN TART

3/4 lb. pumpkin
juice of 1/2 a lemon
sugar to taste
some paste for short crust

Line a plate with paste. Meanwhile, stew the pumpkin, cut into dice, with a little water until tender. Add sugar and Lemon juice, and cover the paste, which should have been previously brushed over with white of egg, and bake the tart until the crust is done.