Custard Pie

Ingredients

• three eggs
• a large cup of stewed pumpkin
• season with ginger
• season with molasses
• season with brown sugar
• milk enough to thin it sufficiently

Method

1. 1

   Mix the eggs, stewed pumpkin, and milk to create a custard-like consistency.

2. 2

   Season with ginger, molasses, and brown sugar.

3. 3

   Bake until a brown crust forms over the top.

Nutrition per serving

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 20. The excerpt below is the record exactly as published.

a large cup of stewed pumpkin to one pie, milk enough to thin it sufficiently — that is, to make it like custard, season with ginger and molasses and brown sugar ; if you choose, bake till a brown crust forms over the top. Custard Pie is made like cocoanut pie, with the excep- tion of the cocoanut, and by adding one more egg. 44 HOUSEHOLD HINTS, Peach Pie is made like an apple pie, only that the peaches do not, of course, need any more cooking than they get in the crust. Be sure to make what appears to be a thick pie before it is baked, as the peaches shrink so much in cooking. Cherry Pie may be made with two crusts, or with an under crust and a sort of lattice-work over the top.' Canned cherries make almost as good a pie as fresh ones, and are particularly good late in spring, when one needs something ' a little tart to quicken the appetite. Pieplant or Rhubarb Pie. — Be sure in cutting up the rhubarb to remove all the little strings on the outside of the stalk, stew in very little water, sweeten a great deal, and bake with upper and under crust. If flavored with nut- meg it will taste like a fresh apple pie. Mince Pies. — These pies can be made so that they are not more indigestible than many other things which we eat and are never troubled about afterward. In the first place, use nice tender meat ; do not for a moment think that any kind of meat will do, as it is to be chopped. Eound steak will do well. Then in place of suet use butter. You can also put in some of the liquor in which your meat was boiled. No matter how good a girl you have, it is the safest course for you to look after the mince-meat yourself. Nothing can be more disagreeable or unappetizing than to find little lumps of something of whose nature you are uncertain in a mouthful of pie. The apple and meat must be chopped fine and uniformly, and be well cooked. About the season- ing, tastes differ; just keep putting in spices, boiled cider, raisins, and well-washed English currants till the right taste is imparted. Some excellent cooks keep the juice left when canning fruit on purpose for the mince-meat, and it does help to give it a fine flavor. Here is a recipe which may serve as a guide in regard to the proportion to be used : Four pounds of meat, two PUDDINOS ANT) PIES. 45 pounds of suet, eight pounds of apples, four pounds of sugar, two pounds of raisins, two table-spoonfuls of cinna- mon, one table-spoonful of allspice, one nutmeg, two quarts of boiled cider, one pint of brandy, half pint of molasses, half cup of salt. Dried-Apple Pie. — It is the fashion nowadays to look with contempt upon the dried-apple pie ; and I suppose it has come into disrepute on account of its having been so poorly made. Let the apples soak all night, in the morn- ing wash them in several waters ; see that there are no bits of core left on the quarters ; cook them slowly. If you have not allowed water enough at fijst, pour in more from the tea-kettle ; when they are done, take out the quantity you wish to use for pies, put it in a clean pan, and mash with the potato masher ; do this con amove, not leaving the suspicion of a lump. Season with brown sugar and all- spice ; if not juicy enough, add a table-spoonful or more of boiled cider, or the juice of some fruit. With a nice, well- baked crust you have a really inviting pie. Easily made Desserts. — All young housekeepers should learn as soon as possible how to prepare dishes for dessert which can be made on very short notice, that they may not be annoyed in the event of unexpected company to dinner. In summer fruit answers every purpose, but at other sea- sons, and particularly if the first course is not very elabo- rate, they will need to have something more substantial. Cassava pudding is very easily made. Another dish, which is economical as well as palatable, is made by taking slices of cake which are a little dry and pour over them while hot some boiled custard; cover the dish quickly, and the hot custard will steam the cake sufficiently. Van Buren cake is nice steamed, and served with j)udding sauce. Oranges cut up, with sugar and grated cocoanuts sprinkled over them, are also nice with cake. Boiled-Cider Pie. — Take four table-spoonfuls of boiled 46 HOUSEHOLD HINTS, cider, three table-spoonfuls each of sugar and water, two table-spoonfuls of flour, and one egg. Beat all together. Bake in a deep plate, and with upper and under crusts. Lemon and Cocoanut Pies are very dainty when baked in patty-pans. Some Ways of cooking Eggs. — For an omelet, which is a favorite dish with many excellent cooks, use this rule : Beat the yolks of six eggs and the whites of three till they are very light ; take one teacup of cream, if you can get it (milk will answer if you can not) ; mix with it very smoothly one table-spoonful of flour, add salt and pepper as you please ; . heat your frying-pan and melt in it a large spoonful of butter ; when hot pour the eggs and cream in and set in a quick oven. When it is thick enough — which is a matter of taste — ^pour over it the whites of three eggs

Cook this with the app: pantry check, scaling, and the assistant.