This requires only the under crust with a rim; this
is best made by rolling the crust about an inch larger
than the plate, then you have a continuous circle to
lay on the edge of plate, about three-fourths of an
inch wide, wet the edge of under crust where you lay
it on; put the rim all around, do not press on it, and
it is ready to fill. Be sure you have a good pumpkin,
cut in two, dig out the seeds and inside, bake on grate
in a hot oven until soft, or steam it, it is richer baked.
(In cold weather you can bake enough for twice, keep-
ing in a cool place; they should be ^aten the day they
are baked, though you can scald them over.) Scrape
out the pulp, press it through a colander. The most
delicate pie is made by using one-third pumpkin, one-
third milk, one-third eggs and cream or milk as you
have it, nutmeg, a little salt, one teaspoon ginger,
one-half teaspoon cinnamon. Some like it half pump-
kin, it is more solid. This is for one pie. Two eggs
are good, but three are better. Two large spoons sugar✪ Pumpkin Pie ;
some pumpkins are sweeter than others. Heat the
mixture hot when ready to fill the pie and bake; have
■
138 The Queen Cook Book
a hot oven. Beat well into the pumpkin all the spices
and sugar, then the milk, and last the well beaten
eggs.
Hubbard Squash Pie.
I large coffee cup new i large coffee cup squash
milk I teaspoon salt
1 large coffee cup of 2 or ]/^ nutmeg
3 beaten eggs filled up J^ cup sugar
with cream i teaspoon Jamaica ginger✪ Hubbard Squash Pie
The squash is prepared the same way as the pump-
kin. In baking it cover it with thick brown paper,
stand it on grate or a brick, bake double the quantity
you need, as it will keep in a cold place two or three
days. The crust and filling prepared the same
as the pumpkin. This is the measure for one pie.
You will see the proportion is one-third squash to the
other ingredients.
Hubbard Squash or Pumpkin Pie.
4 eggs beaten separately 4 tablespoons sugar
2 cups squash or pumpkin 2 cups milk or i of crean^
I teaspoon cinnamon J^ grated nutmeg
Last thing stir in the whites, i teaspoon ginger
Cherry Pie.
Wash the cherries, take out the pits; line a deep
plate with crust, fill with the fruit having two thick
layers (first drain off the juice) sift a good tablespoon
of flour, bits of butter on it, one full cup of brown
sugar, three-fourths cup of molasses✪ Cherry Pie (no water or
juice) then cover, not forgetting to wet the edge of
under crust and pressing the edges together. Bake
in hot oven. Whenever your oven \% too hot always
The Queen Cook Book 139
put in a basin of cold water or open the dampers. If
the heat js just at a boiling point, the syrup will not
run out and the pie is delicious. A handful of cherry
pits scattered in the pie, adds to the flavor; but
do not do it if there are any children in the family.
Peach Pie.
Line your plate with good crust, peel and slice the
peaches with a silver knife, fill the plate, sift one
tablespoon of flour, sprinkle one-half cup or more of
sugar on, add one-third of a cup of water✪ Peach Pie. Be careful to
wet the edge of lower crust before covering the pie,
so the edges will adhere together and retain the juice
in the pie and add much to its richness. Crack five or
six of the pits and put the meats in the pie, for flavor-
ing if you like.
Cream Pie.
Line a deep pie plate with a rich paste and fill with
a custard made of the yolks of three eggs, three table-
spoons of sugar, one tablespoon of flour, one teaspoon
or more of vanilla, one pint of milk or part cream.
When the pie is baked, carefully spread a layer of
orange jelly or any jelly or jam you like over the top
(warm it if too stiff to spread easily), then a meringue
made of the whites of the- eggs, two tablespoons of
powdered sugar and vanilla. Spread the meringue
evenly but not smoothly and brown slightly in a
moderately heated oven. Serve cold.
Cream Pie No. 2. ✪ Cream Pie
Page 54 · 7 recipe records on this page
Presented as published in 1895. 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
This requires only the under crust with a rim; this is best made by rolling the crust about an inch larger than the plate, then you have a continuous circle to lay on the edge of plate, about three-fourths of an inch wide, wet the edge of under crust where you lay it on; put the rim all around, do not press on it, and it is ready to fill. Be sure you have a good pumpkin, cut in two, dig out the seeds and inside, bake on grate in a hot oven until soft, or steam it, it is richer baked. (In cold weather you can bake enough for twice, keeping in a cool place; they should be ^aten the day they are baked, though you can scald them over.) Scrape out the pulp, press it through a colander. The most delicate pie is made by using one-third pumpkin, onethird milk, one-third eggs and cream or milk as you have it, nutmeg, a little salt, one teaspoon ginger, one-half teaspoon cinnamon. Some like it half pumpkin, it is more solid. This is for one pie. Two eggs are good, but three are better. Two large spoons sugar ; some pumpkins are sweeter than others. Heat the mixture hot when ready to fill the pie and bake; have
■
138 The Queen Cook Book
a hot oven. Beat well into the pumpkin all the spices and sugar, then the milk, and last the well beaten eggs.
Hubbard Squash Pie.
I large coffee cup new i large coffee cup squash milk I teaspoon salt
1 large coffee cup of 2 or ]/^ nutmeg
3 beaten eggs filled up J^ cup sugar with cream i teaspoon Jamaica ginger
The squash is prepared the same way as the pumpkin. In baking it cover it with thick brown paper, stand it on grate or a brick, bake double the quantity you need, as it will keep in a cold place two or three days. The crust and filling prepared the same as the pumpkin. This is the measure for one pie. You will see the proportion is one-third squash to the other ingredients.
Hubbard Squash or Pumpkin Pie.
4 eggs beaten separately 4 tablespoons sugar
2 cups squash or pumpkin 2 cups milk or 1 of cream I teaspoon cinnamon J^ grated nutmeg
Last thing stir in the whites, i teaspoon ginger
Cherry Pie.
Wash the cherries, take out the pits; line a deep plate with crust, fill with the fruit having two thick layers (first drain off the juice) sift a good tablespoon of flour, bits of butter on it, one full cup of brown sugar, three-fourths cup of molasses (no water or juice) then cover, not forgetting to wet the edge of under crust and pressing the edges together. Bake in hot oven. Whenever your oven is too hot always
The Queen Cook Book 139
put in a basin of cold water or open the dampers. If the heat js just at a boiling point, the syrup will not run out and the pie is delicious. A handful of cherry pits scattered in the pie, adds to the flavor; but do not do it if there are any children in the family.
Peach Pie.
Line your plate with good crust, peel and slice the peaches with a silver knife, fill the plate, sift one tablespoon of flour, sprinkle one-half cup or more of sugar on, add one-third of a cup of water. Be careful to wet the edge of lower crust before covering the pie, so the edges will adhere together and retain the juice in the pie and add much to its richness. Crack five or six of the pits and put the meats in the pie, for flavoring if you like.
Cream Pie.
Line a deep pie plate with a rich paste and fill with a custard made of the yolks of three eggs, three tablespoons of sugar, one tablespoon of flour, one teaspoon or more of vanilla, one pint of milk or part cream. When the pie is baked, carefully spread a layer of orange jelly or any jelly or jam you like over the top (warm it if too stiff to spread easily), then a meringue made of the whites of the- eggs, two tablespoons of powdered sugar and vanilla. Spread the meringue evenly but not smoothly and brown slightly in a moderately heated oven. Serve cold.
Cream Pie No. 2.
Records on this page
Pumpkin PieHubbard Squash PieCherry PiePeach PiePeach PieCream PieCream Pie No. 2