Squash Pie

Ingredients

• IJ c. cooked and strained squash
• i c. sugar
• i ts. salt
• i ts. cinnamon, or i ts. nutmeg or ginger
• 1 egg (beaten)
• 1 c. milk (scalded)

Method

1. 1

   Line a plate with pastry and make a raised and fluted rim.

2. 2

   Mix the squash, sugar, salt, spices, beaten egg, and milk thoroughly.

3. 3

   Fill the pie and bake it until the crust is brown or until the mixture puffs up all over.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 59. The excerpt below is the record exactly as published.

IJ c. cooked and strained squash i c. sugar the lined plate. Mix the sugar, salt, and spice, and sprinkle the mixture over the apples. Wet the edge of the under crust, put on the top crust, press the edges well together, and fold the upper crust under the lower one. Bake the pie in a hot oven from fort^ to fifty minutes, or until the apples are cooked. One teaspoon butter dotted over the apples before putting on upper crust improves it much. LEMON PIE (with two crusts) Mix the com starch and sugar thoroughly ; pour on the boiling water and boil it, stirring it constantly, for three minutes. Add the butter, lemon juice and rind, and beaten eggs. Mix them well. Let the mixture cool before putting it into the pie. Line a pie plate with pastry, put in the filling, put on the upper crust, and bake the pie about forty minutes, in a hot oven. The pie, if preferred, may be baked with one crust, reserving the whites for a top meringue. CRANBERRY PIE Wash and pick over the cranberries and put them into a saucepan. Add the sugar and water, and cook them ten minutes and let them cool. Line a pie plate with pastry, allowing it to be two inches larger than the plate, and make a rim. Roll and cut strips of pastry for the top. Fill the pie» arrange the strips on top, and bake the pie about forty minutes in a hot oven. SQUASH PIE Line a plate with pastry and make a raised and fluted rim. Mix the squash, sugar, salt, spices, beaten Digitized by Google 148 SECOND YEAR } ts. salt egg, and milk thoroughly. Fill the pie and J ts. cinnamon, or bake it until the crust is brown or until the i ts. nutmeg or mixture puffs up all over. ginger 1 egg (beaten) 1 c. milk (scalded) RECIPE 246. • CUSTARD PIE 2 eggs Line a plate with pastry as for squash i c. sugar pie. Scald the milk. Beat the eggs J ts. salt slightly ; add the sugar, salt, and milk. Spk. grated nutmeg Strain the mixture into the plate and 2 c. milk sprinkle it with nutmeg. Bake the pie in a hot oven to cook the rim, then cook slowly until the custard filling puffs or imtil a knife blade put into center of the pie comes out clean. RHUBARB PIE Line a plate with pastry. Wash the rhubarb and cut it into inch pieces. Mix the sugar, salt, flour, and beaten egg, add the mixture to the rhubarb, put on a top crust, or put on strips, as in No. 244. Bake the pie until the crust is brown and the rhubarb is soft. The egg in this recipe may be omitted. Salads Composition. — Salads are made of cooked and raw vege- tables, eggs, cheese, fish, meat, fruits, and nuts. These may be combined with a French, mayonnaise, or boiled dressing, or in some cases with a whipped-cream dressing. Food Value. — A meat, fish, or egg salad served with dress- ing contains much nourishment. A green salad has a lower food value, but it is wholesome, refreshing, and appetizing. Preparation of Salads. — Remove the bone, skin, fat, and gristle from meat and fish. Cut the meat, vegetables, etc., into pieces of uniform size. RECIPE 247. 2 c. rhubarb f c. sugar i ts. salt

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