Pumpkin Pie

Ingredients

• 2 cups steamed drained pumpkin
• Y cup sugar
• 1 cup milk
• 4 teaspoon salt
• 2 eggs
• 1 teaspoon nutmeg
• Y teaspoon cinnamon
• Y teaspoon ginger

Method

1. 1

   Mix well sugar, salt and spices to which add pumpkin and slightly beaten eggs.

2. 2

   To this gradually add milk.

3. 3

   Bake in a slow oven.

As published

This recipe was extracted from Favorite tested recipes featuring the Wonder Shredder and Grater (1931) by Inc Dixon Prosser, page 3. The excerpt below is the record exactly as published.

PUMPKIN PIE 2 cups steamed drained pumpkin Y, cup sugar 1 cup milk 4 teaspoon salt 2 eggs 1, teaspoon nutmeg Y, teaspoon cinnamon Y teaspoon ginger Mix well sugar, salt and spices to which add pumpkin and slightly beaten eggs. To this gradually add milk. Bake in a slow oven. FAVORITE TESTED RECIPES 9 FOWL DRESSINGS DRESSING FOR ROAST CHICKEN 2% cups bread crumbs (med.) Y%, cup scalded milk salt, pepper 1 tablespoon summer 1 tablespoon shredded onion savory 4, cup melted fat Melt fat in milk, pour over the shredded bread crumbs. Add seasoning. (For roast turkey use twice the amount, and if dressing is to be served cold, add one beaten egg.) POTATO FOWL DRESSING 2 cups mashed potatoes 1 shredded onion on med- 1 teaspoon butter ium shredder 1% cups shredded bread Y, teaspoon salt crumbs (med.) 2 tablespoons flour fowl seasoning Shred bread crumbs on medium shredder. Mix potatoes into them thor- oughly; also onion and melted butter and salt, seasoning and flour. JELLIES, JAMS AND RELISHES APPLE JELLY Wash apples, removing any bad spots; shred, using cores as well, on coarse shredder into enamel preserving kettle. Add enough water to barely cover apples. Cover and cook till apples are soft and clear. Mash apples lightly and put in old flour sack or jelly bag. Allow to drip. Boil 20 minutes and add sugar—if apples are green % cup to 1 cup of liquid. Boil 5 minutes (skim) and test by putting a teaspoonful on a cool saucer. If it jellies at once, remove from fire and pour into sterilized glass. Cover with parafin wax. QUINCE JELLY (Same as apple) VEGETABLE MARROW JAM 6 Ibs. marrow (use coarse shredder) 3 lemons, sliced 5 Ibs. white sugar 2 oz. ginger root Cover marrow with sugar and lemon and let stand over night. Next day boil for two hours with ginger root well crushed and tied in cheese cloth. When done remove ginger. (Do not over cook.) 10 FAVORITE TESTED RECIPES BITTER SWEET 2 cups shredded cabbage (fine) 2 tablespoons vinegar 3 tablespoons sugar 1 teaspoon salt Y, teaspoon pepper Shred cabbage on fine shredder. Add sugar, salt and pepper, stir in vinegar. CUCUMBER RELISH Y, dozen cucumbers 1 Ib. brown sugar 1 gt. small onions 2 cups vinegar 2 small red peppers 34 teaspoonful white mustard 1 tablespoon salt 1 teaspoonful tumeric Peel onions, shred cucumber, onions and red pepper on fine shredder. Sprinkle with salt and after allowing to stand for one hour, drain and add brown sugar, white mustard seed and tumeric. Cook until tender. HORSERADISH RELISH 1 pkg. lemon Jell-O Y, green pepper 1 pint boiling water Y, cup grated horseradish 1 pimento Add boiling water to Jell-O, add pimento and green pepper shredded on fine shredder. Grate horseradish on fine shredder and add. Some consider 2 tablespoons vinegar a great help to this relish. SPICED PEARS 4 ae pears shredded on coarse Y, oz. whole allspice redder Y, oz. whole cloves 3 ae sugar (brown) Y, stick cinnamon 1 pint malt vinegar Tie spices in small cheese-cloth bag. Boil ten minutes with vinegar and sugar. Skim. Add fruit. Cook till tender. Remove the fruit. Boil down sugar and vinegar till syrupy; pour over fruit in jars and seal. Lovely with cold turkey. Peaches, grapes, plums, canteloupe, quinces, watermelon rind and cucum- bers may be prepared the same way. TOMATO PICKLES 1 peck green tomatoes 1 doz. onions 1 Ib. brown sugar l-cup salt 3 tablespoons cinnamon 1 teaspoon allspice 1 teaspoon cloves 1 tablespoon ginger 1 teaspoon cayenne 4 cups vinegar Shred onions and green tomatoes with coarse shredder. Add salt and let stand over night. Drain and add vinegar, sugar and spices. Boil until cooked. Whole spices may be put in a bag and boiled with ingredients then removed if desired. FAVORITE TESTED RECIPES 11 MARMALADES CARROT MARMALADE 3 cups carrots 5 large lemons 6 cups sugar Shred carrots on medium shredder. Steam until tender. Shred the rind of lemon on fine shredder, and mix with the cooked carrot. Add sugar and juice of lemon. Cook, stirring frequently until the mixture is of the con- sistency that you desire, about 45 minutes. SWEET ORANGE MARMALADE Take 1 dozen medium sized oranges and % dozen lemons, (cranges and lemons should be firm), 7 lbs. sugar and 3 quarts water. Place shredder over inside edge of kettle and shred oranges and lemons into kettle, add the water and let stand for 36 hours, then boil 14% hours until done. This makes a delicious sweet marmalade. Instead of shredding down the oranges entirely, the peeling only may be taken off with fine shredder and the balance put through meat chopper and then mixed with peelings. In this way you get the orange and lemon peel in longer shreds. If you desire clear marmalade strain out pulp after going through meat chopper. GOLDEN MARMALADE 3 oranges 1 grapefruit 2 lemons Force lemon and oranges through fine or medium shredder, grate peeling of grapefruit, discarding all of inner white portion which is very bitter. Force remainder of fruit through shredder. Measure pulp and add three times as much water as pulp, and let stand over night. In the morning bring to beil and boil ten minutes. Let stand over night again and in morning measure and add cup for cup of sugar, and boil about two hours slowly. Cook until thick and golden colored. APPLE GINGER MARMALADE 4 lbs. apples 1 oz. green ginger 4 lbs. sugar rind of 1 pint water 4 lemons (finely shredded) Sugar is dissolved in water. Apples shredded on medium shredder to which add chopped ginger. Add to syrup lemon rind and simmer slowly 3% hours. 12 FAVORITE TESTED RECIPES MUFFINS DELICIOUS BRAN MUFFINS 2 cups cream or 134 cups Scant 34 cup butter or sour milk Crisco 34 cup sugar

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