Squash Pie

Ingredients

• paste as for chicken pie
• sliced sour apples
• fresh, rather lean pork
• salt
• pepper
• a little water

Method

1. 1

   Trim a deep dish with paste, layer sliced sour apples, season with sugar and spice, then layer sliced pork seasoned with salt and pepper.

2. 2

   Alternate layers of apple and pork until nearly full, add a little water, and cover with paste.

3. 3

   Bake slowly until thoroughly done.

Nutrition per serving

As published

This recipe was extracted from Buckeye cookery (1892), page 207. The excerpt below is the record exactly as published.

pepper and salt, add a little sugar, and as much vinegar as you have cucumbers; put in small bottle and seal. BrEEFstEAK Toast.—Chop cold steak or tongue very fine, cook in a little water, put in cream or milk, thicken, season with butter, salt, and pepper, — and pour it over slices of toast. Prepare boiled ham in the same way, adding the yolk of an egg.’ BreakFrast Purrs may be made on baking day, by taking up a little dough, pulling out to thickness of doughnuts, cut two and one-half incheg in length, drop in boiling lard, and fry like doughnuts; to be eaten with butter like biscuit. SHELLED ALMONDS are more economical for use in cakes. One pound of unshelled almonds only makes six and one-half ounces or one coffe-cup ful when shelled, while the unshelled are generally only double the price, and sometimes not that per pound. ; Mixrep SanpwicHEs.—Chop fine, cold ham, tongue and chicken; mix with one pint of the meat half a cup melted butter, one table-spoon salad-oil, one of mustard if desired, the yolk of a beaten egg, and a little pepper; spread on bread cut thin and buttered. Ham alone may be prepared in this way. Steak Puppine.—Mix one quart flour, one pound suet (shredded fine), a little salt, and cold water to make stiff as for pie-crust, roll out half an inch thick; have steak (beef or mutton) well seasoned with pepper and salt, lay them on the paste and roll it up, tie in a cloth, and boil three hours. ' Some add a few oysters and a sliced onion to the steak. Mutton Pie anp Tomators.—Spread the bottom of a baking-dish with bread-crumps, and fill with alternate layers of cold roast mutton, cut in thin slices, and tomatoes, peeled and sliced; season each layer with pepper, salt. and bits of butter. The last layer should be of tomatoes spread with bread- crumbs. Bake three-quarters of an hour, and serve immediately. | LANCASHIRE Piz.—Take cold beef or veal, chop, and season as for hash; have ready hot mashed potatoes seasoned as if for the table, and put in a shallow baking-dish first a layer of meat, then a layer of potatoes, and so on, till dish is heaping full; smooth over top of potatoes, and make little holes: in which place bits of butter; bake until a nice brown. BREAD-CRUMBS FOR Pastry.—Many puddings that are commonly baked in: a crust, such as cocoa-nut, potato, apple, and lemon, are equally as good and more wholesome, made by strewing grated bread-crumbs over a buttered: pie-plate or pudding-dish to the usual depth of crust; pour in the pudding, strew another layer of bread-crumbs over the top, and bake. Squas Pre.—Trim a deep dish with paste as for chicken pie, put in a layer of sliced sour apples, season with sugar and spice; add a layer of fresh, rathey. lean por

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