Pumpkin-pie. — Stew pumpkin all day, on back of stove, with a lit-
tle water, stirring every little while to prevent burning. A quantity
may be cooked at one time, and it is considered sweeter to be
thus prepared; then pulp through colander and take amount
wanted, putting remainder in a cool place. To three table-
gpoons pulp add two-thirds pint milk, teaspoon flour, one egg,
^^^^^ beaten as above, tablespoon each butter and su-
^^^^^P gar and one-third teaspoon each nutmeg, cinnamon
and ginger for one pie. Too much sugar makes the pies watery.
Bake in a deep pie- pan as illustrated. Some steam pumpkin instead
of stewing, when it should be placed in pan or on back of stove for
moisture t odry out, then put through sieve. Baking is a nice wa^
of preparing pumpkin ; cut in i^ieces, take out seeds and bake until
soft ; it will he sweet and dry without the trouble of watching and
stirring, and may be pulped through a sieve and used immediately.
In whatever way pumpkin is cooked, some do not take out the net-
work inside, but simply remove seeds carefully; and some even
leave in a few seeds, as the pulping through sieve removes tne
]>iece3 of seed, thinking it all enriches the pulp. The propor-
tions of ingredients are varied to suit the taste, thougn firom
494 PASTBY.
half to two -thirds as much pumpkin as milk is a general rule,
with an egg for each pie as above and sugar and flavoring to taste.
Another rule, which makes very rich pies, is to each quart pumpkin
pulp add two heaping tablespoons butter, five eggs, beaten as above,
quart milk, cup sugar, tablespoon mixed ground spice 'dnd teaspoon
salt ; stir tne butter into pumpkin while hot ; or omit the butter and
use twelve eggs with same proportions other ingredients. Some heat
the mixture, stirring constantly, before putting in i)ans, others add
half the ipilk id pumpkin and heat the rest and stir in just befose
baking. Always oeat the yolks of eggs and sugar together. Servo
pumpkin pies either warm or cold, but they are considered in their
prime an hour after they are baked. For Eggle%8 Pumpkin-piej
add to each pint and^a half pumpkin pulp, quart milk, tablespoon
butter, cup sugar, little salt, tablespoon cinnamon, teaspoon ginger,
two tablespoons flour, or one of corn-starch ; or roll crackers or
bread-crumos fine and use for thickening; Some use equal quan-
tities pumpkin and milk, thinking it necessa^ to have them
thicker when made without eggs, and also heat Ihe milk in custard
kettle, adding the flour and cooking ten minutes ; then stir it into
the pumpkin, first having thoroughly beaten into the latter the sugar,
or better, tablespoon and ahalfmolassesof anykind. As the thicken-
ing property of pumpkin varies some judgment must be used in ad-
ding muk. Any flavoring Uked may be used; a little sassafras is deli-
cious, grated lemon rind is also nice, and either is an agreeable change
from nutmeg or the spices so commonly used. Half pumpkin and
half stewed and pulped apples make a pie liked by some. Squash-
pies are made same as pumpkin. For Dried- Pumpkin-pies^ soak
pumpkin overnight in milk, and then use as 'n any of above recipes ;
or place pumpkin in sauce pan, add water to cover and cook till soft,
adding water as needed ; then pulp through sieve and use as above.✪ Pumpkin Pie
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Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Pumpkin-pie. — Stew pumpkin all day, on back of stove, with a lit-
tle water, stirring every little while to prevent burning. A quantity
may be cooked at one time, and it is considered sweeter to be
thus prepared; then pulp through colander and take amount
wanted, putting remainder in a cool place. To three table-
gpoons pulp add two-thirds pint milk, teaspoon flour, one egg,
^^^^^ beaten as above, tablespoon each butter and su-
^^^^^P gar and one-third teaspoon each nutmeg, cinnamon
and ginger for one pie. Too much sugar makes the pies watery.
Bake in a deep pie- pan as illustrated. Some steam pumpkin instead
of stewing, when it should be placed in pan or on back of stove for
moisture t odry out, then put through sieve. Baking is a nice wa^
of preparing pumpkin ; cut in i^ieces, take out seeds and bake until
soft ; it will he sweet and dry without the trouble of watching and
stirring, and may be pulped through a sieve and used immediately.
In whatever way pumpkin is cooked, some do not take out the net-
work inside, but simply remove seeds carefully; and some even
leave in a few seeds, as the pulping through sieve removes tne
]>iece3 of seed, thinking it all enriches the pulp. The propor-
tions of ingredients are varied to suit the taste, thougn firom
494 PASTBY.
half to two -thirds as much pumpkin as milk is a general rule,
with an egg for each pie as above and sugar and flavoring to taste.
Another rule, which makes very rich pies, is to each quart pumpkin
pulp add two heaping tablespoons butter, five eggs, beaten as above,
quart milk, cup sugar, tablespoon mixed ground spice 'dnd teaspoon
salt ; stir tne butter into pumpkin while hot ; or omit the butter and
use twelve eggs with same proportions other ingredients. Some heat
the mixture, stirring constantly, before putting in i)ans, others add
half the ipilk id pumpkin and heat the rest and stir in just befose
baking. Always oeat the yolks of eggs and sugar together. Servo
pumpkin pies either warm or cold, but they are considered in their
prime an hour after they are baked. For Eggle%8 Pumpkin-piej
add to each pint and^a half pumpkin pulp, quart milk, tablespoon
butter, cup sugar, little salt, tablespoon cinnamon, teaspoon ginger,
two tablespoons flour, or one of corn-starch ; or roll crackers or
bread-crumos fine and use for thickening; Some use equal quan-
tities pumpkin and milk, thinking it necessa^ to have them
thicker when made without eggs, and also heat Ihe milk in custard
kettle, adding the flour and cooking ten minutes ; then stir it into
the pumpkin, first having thoroughly beaten into the latter the sugar,
or better, tablespoon and ahalfmolassesof anykind. As the thicken-
ing property of pumpkin varies some judgment must be used in ad-
ding muk. Any flavoring Uked may be used; a little sassafras is deli-
cious, grated lemon rind is also nice, and either is an agreeable change
from nutmeg or the spices so commonly used. Half pumpkin and
half stewed and pulped apples make a pie liked by some. Squash-
pies are made same as pumpkin. For Dried- Pumpkin-pies^ soak
pumpkin overnight in milk, and then use as 'n any of above recipes ;
or place pumpkin in sauce pan, add water to cover and cook till soft,
adding water as needed ; then pulp through sieve and use as above.