Squash or Pumpkin Pie. — Prepare and steam. Strain
through a sieve. To a quart of the strained squash add
one quart of new milk, with a spoonful or two of cream,
if possible; one heaping cupful of sugar, into which has
been stirred a teaspoonful of salt, a heaping one of ginger,
and half a one of cinnamon. Mix this with the squash,
and add from two to four well beaten eggs. Bake in deep
plates lined with plain pie-crust. They are done when a knife-
blade, on being run into the middle, comes out clean. About
forty minutes will be enough. For pumpkin pie half a cupful
of molasses may be added, and the eggs can be omitted, sub-
HOUSEHOLD. 197
stitutlng half a cupful of flour mixed with the sugar and spice
before stirring in. A teaspoonful of butter can always be
added.
Cherry and Berry Pies. — Have a very deep plate, and
either no crust under, save a rim, or a very thin one. Allow a
cupful of sugar to a quart of fruit, but no spices. Stone cher-
ries. Prick the upper crust half a dozen times with a fork, to
let out the steam.
For rhubarb or pie-plant pies, peel the stalks; cut them in
little bits, and fill the pie. Bake with an upper crust.
Custard Pie. — Line and rim deep plates with pastry, a
thin custard pie being very poor. Beat together a teacupful
of sugar, four eggs, and a pinch of salt, and mix slowly with
one quart of milk. Fill the plate up to the pastry rim after it
is in the oven, and bake till the custard is firm, trying, as for
squash pies, with a knife blade.
CocoANUT Pie. — One teacupful of sugar, one-half cupful
of butter, three eggs, one grated cocoanut, one pint of scaldod
milk poured on th& cocoanut, underlined with pastry.
Orange Pie. — Rub the yellow of t*wo oranges with lumps
of sugar, add juice of three, and one cupful of white sugar, one
finely rolled cracker, a small piece of butter, four eggs, one
cupful of sweet milk✪ Orange Pie. Line pudding dish with paste, and bake
until firm; nice either hot or cold. With or without a mer-
ingue.
Pie-Plant Pie. — Peel a bunch of pie-plant, put it into
your chopping-bowl and chop into pieces the size of your little
finger nail; grate the rind, and squeeze the juice of a lemon
over this; add sugar.
Strawberry Pie. — Make a nice puff paste, with which line
a baking plate; half bake in a quick oven. Have ready
sugared strawberries to fill the plate, and the white of an egg
beaten and sweetened✪ Strawberry Pie as a meringue with which to cover the
berries. Return to the oven long enough to brown slightly.
Pumpkin Pie. — One pint of well stewed and strained
pumpkin, one good quart of scalding hot, rich milk, and one and
one-half cupfuls of sugar, four eggs, one-half teaspoonful ot salt.
198 HOUSEHOLI).
one taWcspo^^nful of ginger, and one of ground cinnamon✪ Pumpkin Pie.
Bake in pie-plates lined with good paste; do not let the mix-
ture stand after it is put together, but bake at once.
Page 135 · 8 recipe records on this page
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Squash or Pumpkin Pie. — Prepare and steam. Strain through a sieve. To a quart of the strained squash add one quart of new milk, with a spoonful or two of cream, if possible; one heaping cupful of sugar, into which has been stirred a teaspoonful of salt, a heaping one of ginger, and half a one of cinnamon. Mix this with the squash, and add from two to four well beaten eggs. Bake in deep plates lined with plain pie-crust. They are done when a knifeblade, on being run into the middle, comes out clean. About forty minutes will be enough. For pumpkin pie half a cupful of molasses may be added, and the eggs can be omitted, substituting half a cupful of flour mixed with the sugar and spice before stirring in. A teaspoonful of butter can always be added.
Cherry and Berry Pies. — Have a very deep plate, and either no crust under, save a rim, or a very thin one. Allow a cupful of sugar to a quart of fruit, but no spices. Stone cherries. Prick the upper crust half a dozen times with a fork, to
let out the steam.
For rhubarb or pie-plant pies, peel the stalks; cut them in
little bits, and fill the pie. Bake with an upper crust.
Custard Pie. — Line and rim deep plates with pastry, a thin custard pie being very poor. Beat together a teacupful of sugar, four eggs, and a pinch of salt, and mix slowly with one quart of milk. Fill the plate up to the pastry rim after it is in the oven, and bake till the custard is firm, trying, as for squash pies, with a knife blade.
Cocoanut Pie. — One teacupful of sugar, one-half cupful of butter, three eggs, one grated cocoanut, one pint of scalded milk poured on the cocoanut, underlined with pastry.
Orange Pie. — Rub the yellow of two oranges with lumps of sugar, add juice of three, and one cupful of white sugar, one finely rolled cracker, a small piece of butter, four eggs, one cupful of sweet milk. Line pudding dish with paste, and bake until firm; nice either hot or cold. With or without a meringue.
Pie-Plant Pie. — Peel a bunch of pie-plant, put it into your chopping-bowl and chop into pieces the size of your little finger nail; grate the rind, and squeeze the juice of a lemon over this; add sugar.
Strawberry Pie. — Make a nice puff paste, with which line a baking plate; half bake in a quick oven. Have ready sugared strawberries to fill the plate, and the white of an egg beaten and sweetened as a meringue with which to cover the berries. Return to the oven long enough to brown slightly.
Pumpkin Pie. — One pint of well stewed and strained pumpkin, one good quart of scalding hot, rich milk, and one and one-half cupfuls of sugar, four eggs, one-half teaspoonful ot salt.
198 HOUSEHOLI).
one tablespoonful of ginger, and one of ground cinnamon. Bake in pie-plates lined with good paste; do not let the mixture stand after it is put together, but bake at once.
Records on this page
Orange PieSquash or Pumpkin PiePumpkin PiePie-Plant PieCustard PieCocoANUT PieStrawberry PiePumpkin Pie