Take out the seeds, and pare the pumpkin, or squash, before you stew
it; but do not scrape the inside; the part nearest the seed is the
sweetest part of the squash. Stir in the stewed pumpkin, till it is as
thick as you can stir it round rapidly and easily. If you want to make
your pie richer, make it thinner, and add another egg. One egg to a
quart of milk makes very decent pies. Sweeten it to your taste, with
molasses or sugar; some pumpkins require more sweetening than others.
Two tea-spoonfuls of salt; two great spoonfuls of sifted cinnamon;
one great spoonful of ginger. Ginger will answer very well alone for
spice, if you use enough of it. The outside of a lemon grated in is
nice. The more eggs, the better the pie; some put an egg to a gill
of milk. They should bake from forty to fifty minutes, and even ten
minutes longer, if very deep.
CARROT PIE.
Carrot pies are made like squash pies. The carrots should be boiled
very tender, skinned and sifted. Both carrot pies and squash pies
should be baked without an upper crust, in deep plates. To be baked an
hour, in quite a warm oven.
CHERRY PIE.
Pages:
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121