Squash Pie

Ingredients

• 1 egg
• 1 cup cooked squash
• 1 cup of milk
• 1/2 teaspoon salt
• 1/2 cup of sugar
• 1 teaspoon molasses
• 5-2 teaspoon of ginger
• 1/16 teaspoon cinnamon
• speck of cloves
• 3 drops-vanilla

Method

1. 1

   Bake as pumpkin pie in one crust.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 359. The excerpt below is the record exactly as published.

SQUASH PIE. — 1 egg, 1 cup cooked squash, 1 cup of milk, Yi teaspoon salt, % cup of sugar, 1 teaspoon molasses, 5-2 tea- spoon of ginger 1/16 teaspoon cinnamon, speck of cloves, 3 drops- vanilla. Bake as pumpkin pie in one crust. — Mrs. L. E. Mason, Oak Glen. 111. 5^24 PIES AND PASTRY STRAWBERRY PIE.— Line a buttered plate with puff paste, wash with white of egg, and fill with ripe strawberries, capped and washed. Sweeten plentifully, cover with another crust; cut slits in this and bake. — Mrs. A. L. Lansing, Flossmore, 111. SWEET POTATO PIE.— Parboil, peel, and when cold, grate enough sweet potatoes to make a lb. Cream a 5^ cup of butter with ^ cup of sugar and the beaten yolks of 4 eggs, a teaspoon each of powdered cinnamon and nutmeg, the grated potato, the juice and rind of 1 lemon, a wineglass of brandy, and, last of all. the whites of 4 eggs. Line a large pie-plate with puff paste, fill with the mixture, and bake. — Mrs. Edgar Wilkinson, Palos, 111. TURN-OVER PIES.— Mix a plain puff paste. Roll thin, and cut into circular pieces about the size of a saucer. Put fruit over one-half of the piece. Sprinkle with sugar. Wet the edges and turn the paste over. Press the edges together and bake on tins in a quick oven 20 minutes. — Mrs. C. C. Chauncy, Mt. Prospect, 111. VINEGAR PIE. — Bake crust as for lemon pie. Mix 1 egg, 1 cup sugar, 1 tablespoon corn starch, 2 tablespoons of vinegar, 1 cup cold water, add nutmeg flavor and cook in a double boiler till thick, fill the crust and make a lattice work of pie-crust over top. Brown in oven. Serve hot or cold. — Mrs. Geo. S. Piper, Worth, 111. WASHINGTON PIE.— Cream together 1 cup sugar and 1 egg; add ^ cup milk, butter size of egg, make a stiff batter, as for cake, using 1 teaspoon baking powder to 1 cup flour; bake in jelly pan, slip it off and spread with strawberry or raspberry jam; over this spread the whites of 2 eggs, beaten to stiff froth, with a little sugar. Put in oven till set; eat with or without cream, while hot. This is good also cut cold and used for a cake. — Mrs. S. A. Perkins, Palos Park, 111. TARTS CHOCOLATE TARTS.— ^ cup milk and l4 cup water, add 1 cup sugar, 1 teaspoon butter, a pinch of soda, and ^ cake grated chocolate. When this boils add l^ tablespoons corn starch, or more, to make stiff enough, dissolved in a little water, let boil COOK COUNTY COOK BOOK 525 until thickened, add 1 teaspoon vanilla. Place in tart shells and put icing on top. — Mrs. S. A. Perkins, Palos Park, 111. CRANBERRY TART.— 2^ cups cranberries, 1^ cups sugar, Yz cup water. Pick over and wash berries, add water, to cover and cook over moderate fire until all the berries have burst, then add sugar, and cook to thoroughly combine. Cook and put in baked shell, and just before serving cover with lattice of baked crust, or bake mixture in crust without previously baking. — Mrs. R. A. Watkins, Oak Forest, 111. COCOANUT TARTS.— Boil together 1 cup of sugar,

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