Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

161.— CUSTARD NO. 2. One quart of milk, five eggs, six ounces of sugar, one ounce of flour, salt. Mix flour, sugar, salt and eggs, and add the warm milk and flavor. 162.— CUSTARD NO. 3. One quart of milk, four ounces of sugar, four eggs, two ounces of cornstarch. Boil the milk and stir in the cornstarch dissolved in a little cold milk. Let cool a little and beat in the mixed eggs and sugar; flavor. 163.— CHOCOLATE CUSTARD PIE. Add one or two ounces of chocolate dissolved and mixed with the eggs and sugar; flavor with vanilla. 164.— COCOANUT CUSTARD PIE. Put some finely chopped cocoanut in the bottoms before filling up with the custard 165.— PUMPKIN PIE NO. I. One quart of pumpkin, one quart of milk, ten eggs, five ounces of sugar, five ounces of molasses, one ounce of melted and browned butter, one teaspoonful of ground ginger, one teaspoonful of mixed cinnamon, nutmeg or allspice. 166.— PUMPKIN PIE NO. 2. One quart of pumpkin, one quart of milk, six to eight eggs, eight ounces of brown sugar, some ginger and allspice, a pinch of salt, one ounce of melted butter. Cut up and peel the pumpkin, remove the seeds, steam or boil till soft. Rub through a sieve or colander and use as directed. Bake like the Custard Pies. SQUASH PIE is made just like the Pumpkin Pie. SWEET POTATO PIE is also made and seasoned like Pumpkin Pie. 167.— FRUIT CUSTARD PIES. The fruit custard pies are made similar to the fruit cream pies, only a good strong custard takes the place of the cream, and the pies are baked like the Custard Pies. Brandy is used in the mince meat for flavor, and also to preserve the mixture, and prevent fermentation. In the making of the mince meat, much of the orange and lemon peel may be used which is left The preserved fruits and the compotes of fruit "-from making fruit ices (instead of buying candied given in preceding chapters are most suitable for this class of pies. The pies are served plain baked. Line the pie tins with the custard or short paste crust, arrange the fruit in an even layer on the paste, and fill the pies in the oven with the custard by means of a long handled dipper, and bake in a medium heat. A large variety of fruit custard pies may be made in this manner, which should find a ready sale at restaurants and lunch counters. 168.— PRUNE PIES. Evaporated prunes should be soaked over night, stewed till soft and the stones removed; sweeten to taste, flavor with cinnamon and the grated rind and juice of lemon; let cool and bake like the Apple Pies. i6g.— RAISIN PIE. Raisin Pies are made in several ways. The large Malaga raisins have the best flavor and make the best pie. Cut the raisins in two and take out the seeds (or use seeded raisins). Soak over night, or for about six hours. For each pound of raisins take the grated rind and juice of one lemon, and from four to six ounces of sugar. Stew the raisins till clear; let cool; fill into the lined bottoms, put on the cover and bake like other pies. The other way is to take the seeded raisins, some preserved orange or lemon peel and some currants, and chop fine like mince meat; season with allspice, sweeten with brown sugar and thin up with cider, then bake like a mince pie. If some stale cake or crackers are added to this mixture it makes an excellent MOCK MINCE PIE. 170.— MINCE PIE. Make the mince pie like the Apple Pie with a full cover, and serve hot or cold. 171.— MINCE MEAT. The making of mince meat requires a good deal of work in its preparation. It -improves in flavor with age and keeps in good condition for several months if properly made. For this reason it is best if made in a large quantity to last for the season, which is generally from Thanksgiving till Easter.