The century cook book

Squash. Pie. Pare the squash and remove the seeds, stew until soft and dry; then press through a sieve or colander, stir into the squash enough sweet milk to make it a batter; season with cinnamon, ginger, and nutmeg to taste; sweeten with sugar, and add three beaten eggs for each quart of milk. Fill very full pie plates, lined with crust, and bake for one hour. Pies 159 Orange Pie. Grate one orange, add one cupful of sugar, one of water, two tablespoonfuls of melted butter, two tablespoonfuls of flour, three eggs, reserving the white of one for frosting, one teaspoonful of tartaric acid. Mix all together thoroughly and bake with under crust only When done, spread over it a frosting made of the white of one egg and two tablespoonfuls of powdered sugar. Put back into the oven and brown slightly. Transparent Pie. Beat together one whole egg and the yolks of two others; add two tablespoonfuls of melted butter, one cupful of sweet milk, one cupful of brown sugar, one-half of a grated nutmeg. Beat all together and bake with under crust only. When done, cover with a frosting made of one cupful of sugar and the whites of two eggs; flavor with lemon and put back into the oven for two or three minutes. Apple Cream Pie. One pint of stewed apples, one cupful of sugar, one cupful of milk, two tablespoonfuls of melted butter, two beaten eggs, a little grated nutmeg, and half a glass of wine; mix together and bake with two crusts. Custard and Cocoanut Pie. Line your pie plate with pie crust, and fill it with a mixture of three beaten eggs, one pint of milk, two-thirds of a cupful of sugar ; flavor with a little mace, and bake it in a medium hot oven. For cocoanut pie use the same custard as for custard pie, but add grated cocoanut, either fresh or prepared. Chocolate Cream Pie. One quart of milk, one coffee cupful of sugar, four tablespoonfuls of flour, one bar of bitter chocolate grated, two tablespoonfuls of melted butter, the yolks of five beaten eggs. Boil the milk with the chocplate in it; mix the flour and sugar together, and stir into the boiling milk; then add butter and yolks of eggs, and take the mixture off the fire immediately. Bake in thin crusts of i6o Pies puff paste. Whip the whites of five eggs to a stiff froth while the pies are baking, add a cupful of sugar, and flavor with vanilla. Spread over the hot pies, and put back into the oven until slightly brown. Sour Milk Pie. One cupful of sour milk, one cupful of sugar, one cupful of raisins stoned and chopped, two eggs, all kinds of spice. Bake between two crusts. Cream Pie. Put one pint of milk in the double boiler, and let come to a boil. Beat together the yolks of two eggs, one-half cupful of sugar, two tablespoonfuls of flour or corn starch; stir this into the boiling milk, and cook until thick. Flavor with lemon or vanilla. Line a pie plate with puff paste, and bake first; then pour the boiled custard into the baked crust ; then spread over it a frosting made of the beaten whites of the eggs, and a tablespoonful of powdered sugar; put the pie back in the oven, and brown slightly. Sweet Potato Pie. Boil nice bright sweet potatoes, and when well done peel, mash, and put through a colander. For every cupful of the sweet potato use one cupful of milk, one egg, add sugar, cinnamon, and nutmeg to taste. Bake with under crust only.