Pumpkin Pie

Ingredients

• two eggs
• four tablespoonfuls of sugar
• half a can of pumpkin
• a pint of milk
• a little salt
• cinnamon to taste
• ginger to taste

Method

1. 1

   Beat the eggs and sugar together.

2. 2

   Mix in salt, cinnamon, and ginger.

3. 3

   Add the pumpkin and thin with milk.

4. 4

   Pour into a pie tin and bake until thickened.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 30. The excerpt below is the record exactly as published.

pumpkin pie, I use the canned pumpkin. There * need of troubling about using a fresh pumpkin, for the — pned vegetable is very nicely put up and of good qualit “T take two eges and about four tablespoonfuls of sugar a and beat them together. Then a little salt—not quite ; as cinnamon and ginger to taste. After I get these all mixed in, with half a can of pumpkin, I thin it with @ pint of milk. It is so thin that it runs just like AV RIRE When it goes into the oven it thickens, you know. “This makes one large pie. I always use a very tin for this pie. ‘ DROP DOUGHNUTS—One and one-half cups powde one cup sweet milk, 31% cups flour (not sifted one-half teaspoon salt, two teaspoons baking | powde three eggs. Drop with a teaspoon in boiling lard. i FRIED CAKES—One egg, one cup milk (sweet), two de sertspoons melted lard, a little nutmeg, a pinch of salt, tw aspoons baking powder. This has been used in our "fam ly CREAM FRIED CAKH—One pint sweet cream, ‘th eggs, one heaping cupful sugar, salt to taste, three teaspoo ae baking powder, sifted in enough flour to roll. | es * % m ; + ey, Two cups mashed potatoes, two cups sugar, te 1 weet milk, four tablespoons melted lard, five teaspoo ing powder, a& eee of salt, flour enough teu ro in pot lard, 5 rN One and one-half cups surar, two: Tahlospanae tara, ¥ eggs, pinch of salt, flavor with. one teaspoon cinnamon, two cups sour milk and two teaspoons soda; add enough flour t make soft to roll. Cook in pure lard about six inches def ca the pan. i POTATO DOUGHNUTS—This is the best doughnut reolpe x I ever tried. Bc ‘Mix two cupfuls of hot mashed potatoes with two eap= . -fuls of sugar, add one cupful of milk, three eggs beaten — separately, a little salt, nutmeg for flavoring, and lastly — three tablespoonfuls of melted butter. Add flour to make a stiff dough into which five teaspoonfuls of baking powder ~ have been sifted. These doughnuts are different, BUTE lene fat and keep more moist than the usual kind. * * * Five medium-sized potatoes boiled and mashed, 1% cups. W sugar, one cup sweet milk, three eggs, five teaspoons baking — powder, flour to thicken; roll and cut; knead as little as pos- sible. Boil potatoes and work in sugar, add eggs well beat- en, add flour and baking powder well Tastee op abo three times. * * % - QOne cup mashed potatoes, one cup sugar; mix witite ho Two eges, one cup sweet milk, four cups flour, four te ‘Spoons baking powder, pinch salt one teaspoon vanilla. — into shape, fry in deep fat. | dered sugar. This will make 2% dozen. oh goa * * * _. One cup sugar, two tablespoons butter and lard, two ege is em eent separately), one cup milk, one cup ‘mashed potatoes (warm), one-half teaspoon salt, one-half teaspoon grated — nutmeg, 2% teaspoons baking powder, five cups flour. Beat the sugar, shortening and warm mashed potatoes togethe then add egg yolks and whites beaten light, then milk, nu meg, flour, baking powder and salt. Roll and cut, fry in 1 _ pounds hot lard. Turn while frying, until a gZoo0d brow Dip in and out of hot water quickly, as you ake them out Q. Have found this a very good recipe; the Pa dy ito - makes them so moist. ey - SOUR MILK DOUGHNUTS—This recipe for doughnuts: 1s original and one the writer has been asked for many times. One medium cup sugar (gran. ), one coffee cup sour milk, aK dissolve one teaspoon of soda in the milk; three stirring _ spoons of melted butter, two or three eggs, ‘one-half grated “nutmeg. Sift one teaspoon baking powder ee flour. Use eay flour—enough for soft dough. : “One cup sugar, one cup sour cream, one cup “butterm ik, one egg, one teaspoon soda dissolved in the buttermilk, flour nough to roll, fry in deep lard. Regia milk can be used in aN tead of buttermilk. near wate: i, r CRULLERS—Two cups of buttermilk, two cups oe eee one teaspoon of baking powder, one- -half teaspoon of soda; one cup “rich , one cup sugar; flour to roll out, three teaspoons: esta 2) “One and one-half cups sweet milk, 1% cups sugar, 7 1 rablespoons melted butter, three eggs, five teaspoons va rowder, nearly two quarts. flour, nutmeg. = ae - | When frying Bence ada one cup of beef fat whieh oe pane been fried out, and the grease will. not eats che 0 e cakes. nolding the top of the bag closed. This will coat them with — ; Sugar quickly and more evenly than by any other way. Ripee Dressing for Poultry and Meats Beet, on steak—Save all pieces of bread or biscuit and when there enough for a quart when chopped, add one large chopped onion, one spoon powdered sage, four spoons melted butte one small teaspoon salt and pepper to taste; moisten wit! one eup milk and bake in tin one-half hour. This is e jent and makes meat go much further. . DRESSING—Everyone has a particular method. of e old-time dressing, but the new e ‘recipe has — ried so often, with never a failure, that I give 4a; wit S ‘Take pucicent bread crumbs to aie Ae SY aac Na “pity iy Pe Peg ue ls be ee Re pe. ee DUMPLINGS ee and pour tepid water over (not warm or hot, for that This makes it light. After all is pressed out toss it up tly and add pepper, salt, sage (if liked), one-half cup ted butter anda well-beaten egg. Work all ingredients ather thoroughly and add to the fowl. The addition of pound of well-washed seedless raisins makes a nice nge. A bunch of celery that has been washed clean and fine is also a good addition. One teacupful country sau- e mixed into the dressing for a turkey is liked by some. ers prefer a small onion minced fine or a teacup of fine- cut cabbage... Any of these makes a nice addition to an or- ary plain dressing. DRESSING FOR ROAST DUCK—tThree pints bread umbs, a little butter and salt pork, two onions.chopped 1e, salt, pepper and sage. DRESSING FOR ROAST PIG, GOOSE OR TURKEY—I ave used this for over 10 years and think it excellent for roast pig and it is splendid for roast goose and turkey. Three ore can be added if needed. FILLING FOR POULTRY—One-half pound ground pork, one-half loaf white bread soaked in water, one stick celery pepper to taste. Place a piece of butter in.frying pan, add nions; when brown add meat and fry all untill done. Then queeze water out of bread, add eggs, celery, seasoning and eat; mix all together. Makes a very good filling or can be made into a meat loaf. DRESSING FOR TURKEY OR CHICKEN—Take bread hat is over a day old, crumb and cut into small pieces. Put 7o pounds of butter into a kettle and fry the bread in it itil brown. Pour over a pint of milk

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