Pumpkin Pie

Ingredients

• 1 half Pumpkin
• 1 cup molasses
• 1 cup seeded raisins
• 1 teaspoon cinnamon
• 6 eggs
• 1 and 1 half cups brown sugar
• 1 teaspoon vanilla
• 1 lump butter
• 1 pinch of soda
• 1 and 1 half pints of milk

Method

1. 1

   Cut pumpkin into large slices, bake, scrape off stringy part, rub pulp through colander, and mix with beaten eggs, molasses, sugar, raisins, vanilla, cinnamon, soda, and milk.

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 15. The excerpt below is the record exactly as published.

6 eggs 1-4 teasoonful of salt 1-2 cup of sugar 1-2 teaspoonful of vanilla Soft Custard Beat yolks, reserving the whites for maring. Add scalded milk to yolks, which have been mixed with sugar. Put mixture in a double boiler and cook until the custard will cream on a spoon. Remove from the fire and allow to cool. When partly cooled, add flavoring. If used as a sauce beat yolks and whites all together instead of reserv- ing whites for maring. Maring — Beat whites and add 2 tablespoonfuls of powdered sugar to each white of egg. Pile it on top of custard. A Banana Float is made by cutting bananas put in a dish or any fruit desired and pour custard over it. Pre- pare at the time to be served. Put maring over the top. Macaroon Float — Macaroons dried in oven and pow- dered, add mixture to custard and serve with maring. Dessert varied by adding cocoanut and other kinds of fruit. Pour over the fruit the custard after it is cooled, so it will not curdle. Baked Custard — Same proportions of material and eggs as for soft custard. After having added scalded milk, poach by putting in the oven in a pan of water and heat, not al- lowing it to boil for eggs will separate. Test for Baked Custard — Ready when a knife runs through without the egg adhering to the knife. The color should be an even golden brown. — MRS. KATE MANN BAKER, Pasadena. Puddings and Pies "Who'll dare deny the truth, there's poetry in pie." — Longfellow. FEDERATION COOK BOOK 51 Lemon Pie 1 cup of sugar Butter the size of a walnut Whites of 2 for meringue 2 thirds of cup ow sweet milk or cream Juice and grated rind of one large lemon ^ 4 eggs 1 tablespoon of flour Pinch of salt Cream butter, sugar, flour and eggs together, milk or cream, lemon last. Put in crust and bake, meringue for the top and brown. — MRS. BERTHA L. TUR- NER. Cream Prune Pie 1 cupful stewed prunes 1 teaspoonful cornstarch or flour 1 third cup of sugar 1 cupful of milk Small piece of butter Yolk of 2 eggs Put prunes through the colander, add 1 cup of milk thickened with cornstarch or flour, butter, sugar and eggs. Line a deep pie plate with rich crust and fill. When baked add a meringue made of the whites of the eggs and brown slightly in the oven. — MRS. L. B. RIDLEY. Pumpkin Fie 1 half Pumpkin 1 cup molasses 1 cup seeded raisins 1 teaspoon cinnamon 6 eggs 1 and 1 half cups brown sugar 1 teaspoon vanilla 1 lump butter 1 pinch of soda 1 and 1 half pints of milk Cut pumpkin in large slices, bake in the oven, rind, pulp and all. When done scrape off the stringy part and rub the pulp through a colander, add eggs well beaten, molasses, su- gar, raisins rolled in flour, vanilla, cinnamon, soda and milk.— MRS. JOHN WELCHER, Hanford. 52 FEDERATION COOK BOOK Pine Apple Pudding 1 tin of pineapple 2 tablespoons of cornstarch Whites of 3 eggs Take the pineapple pour off the juice and let it boil. Beat the whites well. Mix the cornstarch in a little water and pour into the pineapple juice and stir to keep it from scorching. Let it cook for 10 minutes, then pour it in over the whites of the eggs and beat till it is very light. Afler it is beaten enough add the sliced pineapple cut up in small squares and some walnuts chopped fine. Cream Puffs Put half pint of water and 4 level tablespoonfuls of butter into a sauce pan, sift and measure a half pint of flour when the water is boiling and the butter thoroughly melted turn in hastily the flour and stir rapidly over the fire. In a moment you will have perfectly smooth soft dough ; take from the fire and stand it aside until partly cool. Break 4 eggs into the batter, beat thoroughly and stand it aside in a cool place for an hour. Then drop by tablespoonfuls into greased shallow pans and bake in a moderate oven for 36 to 40 minutes. The batter must be dropped far enough apart to leave room for swelling. When the puffs are done fill with sweetened whipped cream or custard. — Miss PEARL HINDS, Nautilus Club. Pastry 1 quart flour 1 teaspoon salt 1 pint water 2 teaspoons baking powder 1 cup butter or lard This will make 5 pies. — Miss E. WELCHER, Hanford. . Blackberry Cobbler Make a rich biscuit dough. Line sides of pan with dough'. Fill pan with berries that have been thoroughly washed. Put in sugar to suit taste. Add butter, also enough water to make a sauce. Sprinkle with flour. Cover with the rest of the dough, putting bits of butter on top. Cut dough several places with knife. Bake in over until done. — MRS. WILLIAM PRINCE, 384 N. Vernon Ave., Pasadena. FEDERATION COOK BOOK 53 Pumpkin Pie

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