Squash Pie

Ingredients

• two cups of steamed squash
• one tablespoonful of butter
• one tablespoonful of ginger
• one tablespoonful of cinnamon
• half a teaspoonful of salt
• a fourth of a grated nutmeg
• one cup of sugar
• two cups of hot milk
• three eggs, beaten light

Method

1. 1

   To two cups of steamed squash, rubbed through a sieve, add butter, ginger, cinnamon, salt, nutmeg, sugar, hot milk, and beaten eggs.

2. 2

   Make, bake, and serve like pumpkin pie.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 101. The excerpt below is the record exactly as published.

Squash Pie. — To two cups of steamed squash, rubbed through a sieve, add one tablespoon ful each of butter, ginger, and cinnamon, half a teaspoonful of salt, a fourth of a grated nutmeg, one cup of sugar, two cups of hot milk, and three eggs, beaten light. Make, bake, and serve like pumpkin pie. Custard Pie. — To half a cup granulated sugar add one tablespoonful of cornstarch, mix well, stir it into two cups of milk, boiling hot, and simmer five minutes. When cool add three well-beaten eggs and a pinch of salt. Line a deep pie pan with paste, dust with flour, and fill three quarters full with the mixture. Bake in a moderate oven until firm in the center. Grate nutmeg over the top and serve cool. Lemon Pie No. i. — Half a cup of lemon juice, a cup and a half of granulated sugar, quarter of a cup of butter, three eggs, grated peel of a lemon, one cup of Bread Crumbs No. 2, or stale sponge cake crumbs. Strain the lemon juice over the crumbs and soak half an hour, cream the butter, add gradually half the sugar, then, one at a time, the yolks of the eggs, then the bal- ance of the sugar, with the lemon peel, and a pinch of Pastry and Pie. 223 salt. With a fork mix the crumbs well with the lemon juice, and stir them into the butter and sugar, beating them well, then add the whites of the eggs, beaten stiff. Bake and serve like custard pie. Lemon Pie No. 2. — Two cups of boiling water, a cup and a half of sugar, half a cup of lemon juice, a table- spoonful of butter, a tablespoonful of cornstarch, grated peel of a lemon, three eggs. Mix the sugar and corn- starch well together, add them to the boiling water, and cook five minutes. Remove from the fire, add the but- ter, lemon juice, and peel, and lastly the eggs, beaten very light. Line a deep pie pan with paste, dust with flour, fill three fourths full with the mixture, and bake in a moderate oven till firm in the center. When cold sift powdered sugar over it and serve. Orange Pie. — Follow the directions given for lemon pie, substituting orange peel for lemon peel. Vanilla Cream Pie. — Mix together a tablespoonful of cornstarch and half a cup of granulated sugar, and add two cups of boiling milk. Cook five minutes, then add slowly, stirring rapidly while adding, three well- beaten eggs. Continue the cooking about half a minute, or until the ^^% is delicately cooked but not curdled, then remove from the fire and stir into the mixture a tablespoonful of butter. When the butter is perfectly mixed with the custard add a teaspoonful of vanilla, and pour into a freshly baked tart shell. Orange cream pie and lemon cream pie may be made by using orange or lemon extract in place of vanilla, and following in all other respects the formula for vanilla cream pie. 224 "^^^ ^^^ ^f Cookery. Tart Shells. — Line a deep pie pan with flaky pie crust, cover it with paraffine paper, fill with bread, cut in dice, or with almond shells, to keep the paper and crust in place, and bake. Lift out the paper, and fill the shell with any cream or tart mixture desired. The diced bread after being browned in the tart shell can be used in soups, or stewed tomatoes, or may be rolled into crumbs. Cranberry Tart. — To a quart of cranberries add a pint of boiling water, cover closely, and boil rapidly for about five minutes, or until the berries burst. Rub through a sieve, return the pulp to the sauce-pan, add two cups of granulated sugar and a pinch of salt, cook two minutes after it boils, pour into hot tart shells, and serve when cool. Apple Tart. — Cook the apples as directed in stewing, page 95, rub through a sieve, return to the sauce-pan, add sugar to taste, a pinch of salt, and such flavoring as liked, fill hot tart shells, and serve when cool. Orange, lemon, and pine-apple are excellent combined with apples for making tarts. And tarts from nearly all kinds of fruits may be prepared after the formulas for cranberry and apple tarts, merely varying the quantity of water and sugar to suit the conditions of the diflerent fruits. Beefsteak Pie. — Line the sides of a pudding dish with suet pastry, and fill three fourths full with beef- steak, diced, minced, or hashed, and seasoned to taste. With every cup of prepared meat mix a level teaspoon- ful of flour. Bake until the pie is cooked. Scrap Meat Pie. — Line the sides of a baking dish with paste, and fill three quarters full with odds and ends of cold cooked meat — chicken, beef, veal, lamb, Pastry and Pie. 225 etc. — from which the skin, gristle, and objectionable bones have been removed. Cook together in a sauce-pan one tablespoonful of butter

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