Squash Pies

Ingredients

• A quart of squash
• a quart of milk
• three eggs
• a teaspoonful of flour
• two teaspoonfuls of ginger
• one of cinnamon
• butter the size of a nutmeg
• one cupful of sugar
• a small teaspoonful of salt

Method

1. 1

   Mix all ingredients together and pour into pie crusts.

2. 2

   This will make two good-sized pies.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 295. The excerpt below is the record exactly as published.

Squash Pies. — A quart of squash, a quart of milk, three eggs, a tea- spoonful of flour, two teaspoonfuls of ginger, one of cinnamon, butter the size of a nutmeg, one cupful of sugar, and a small teaspoonful of salt. This will make two good-sized pies. Sweet-potato Pie. — Allow one large potato to every pie. Boil until done ; remove the skin, mash thoroughly, add a piece of butter the size of a walnut, and enough milk to make it run through the colander without much difficulty. When cold, add yolks of two eggs well beaten, sugar to taste, a little cinnamon and nut- meg, brandy to suit, and the beaten whites of the eggs. Line a pie-dish with paste, pour in the mixture, and bake about half an hour. Tomatoes for Pies. — In the autumn take the large sort that will not ripen before frost, pare them, and to every 8 lbs. allow three of sugar and half a pint of molasses. Boil slowly three or four hours. Put away in jars. These make an excellent pie in winter. When you use them, make a bottom crust, fill the pie-dish with the fruit, with a few slices of lemon on top ; and if the fruit should be too thick, pour on a little water; then put on the top crust. Pies m 0^^ See Beef, Mutton, Pork, Veal. Pies of Game. See Game. Pig Barbecue. See Pork. Pigs’ Feet, Boned. See Pork. Pigeons. — The following recipes will be found under their respective head- ings as indicated : Pigeons en Matelote. See Game. Vol-au-vent of. .. with Green Pease. Pillau, East Indian. — Three on- ions, four or five cloves, a small piece of cinnamon, % lb. of butter, 34 lb. of rice, one fowl, six or seven hard-boiled eggs, 2 ozs. of almonds, 2 ozs. of rai- sins, a few cloves, and some small on- ions. Take the onions, cloves, and cinnamon and fry them together with the butter ; then put in the rice, and let it fry with them, but do not make it brown. Boil the fowl, and with the gravy, instead of water, put it to boil with the rice, taking care always to have two inches of gravy above the rice. When the rice is half done, put the fowl into the middle of it, and let it remain over a gentle fire till suffi- ciently done and dry ; then take it up, put it into a deep dish, cover the fowl all over with the rice, and garnish with hard-boiled eggs cut in quarters, the almonds blanched, and the onions, cloves, and a few small onions boiled. Lamb may be used instead of fowl. Pineapples PORK Bacon, Boiled Pineapples. — The following recipes for cooking pineapples will be found under their respective headings as indicated : Pineapple Cordial. See Beverages. Punch. Cream. See Creams ; also Ices. Compote of. See Fruits. Glace. Sliced. Ice. See Ices. Sherbet. Jelly. See Jellies. Canned. See Preserves. .. Preserved. Syrup. Salad. See Salads. Souffle. See Souffles. Piquante Sauce. See Sauces. Piques. See Cakes. Pistache Ice-cream. See Ices. Plain Pudding Sauces. See Puddings. Planter’s Pickle. See Pickles. Plums. — The following recipes for cooking plums will be found under PO Pork. — Fresh pork should be chosen with greatest care. It is generally agreed that dairy-fed pork is the best. The fat should be white and firm, the lean finely grained, and the skin thin. If the skin is thick the pork is old ; if clammy, it is stale. Pork should not be eaten during the sum- mer months. A little salted pork or bacon should always be kept on hand for larding and cooking with meats, poultry, etc., and as an ap- petizing accompaniment to break- fast dishes. Pork must be thorough- ly cooked. their respective headings as indi- cated : Plums, Compote of. Dried. .. Loaf. See Fruits. Lozenges. Vol-au-vent. Cake. See Cakes. Custard. See Custard. Pudding Ice- cream. See Ices. Brandied. See Pickles. .. Pie. See Pies. Tart. Canned. See Preserves. Jam. .. Jelly. .. Preserves. Pudding. See Puddings. Poached Eggs. See Eggs. Polenta, Italian. See Macaroni. Polenta, Savory. See Macaroni. Pompano au Gratin. See Fish. Poor-man’s Pudding. See Puddings. Pop-corn Candy. See Candy. Popovers. See Bread. RK Bacon, Boiled. — Just cover the bacon with cold water. Allow it very gradually to come to a boil, re- moving all scum as it arises, and simmer until thoroughly done; then pull off the skin and serve with bread- crumbs over the top. Time to boil 2 lbs., one hour and a half ; half an hour for each additional pound. To serve warm for breakfast, cut into thin slices, sprinkle each slice with fine bread - crumbs mixed with a little cayenne pepper, and toast quickly. A common wire toaster that can be turned without displacing the bacon is best. Bacon, Broiled PORK Ham, To Boil a Bacon, Broiled. — Cut streaked bacon into thin slices and lay them on a gridiron over the fire ; turn re- peatedly until of a light-brown color, and serve hot. Time to broil, three to four minutes. Bacon and Calf’s Liver. — Both bacon and liver should be in thin slices. Fry the bacon, and remove it, as soon as it is done enough, to a hot dish before the fire ; flour and pepper the liver, and place it in the pan ; turn frequently until done, then place a slice of bacon on each slice of liver. Make a gravy by pouring off the fat and dredging a little flour into the pan, pour in enough water to supply the quantity of gravy de- sired, add a table-spoonful of lemon- juice, boil and pour upon the dish. Garnish with slices of lemon. Time, from five to ten minutes. Bacon and Eggs. — Place nicely cut slices of streaked bacon, from which the rind has been cut off to prevent it from curling up, into a cold pan over a slow Are; turn fre- quently and serve with eggs, which may be poached or fried and laid on the bacon. Time, three or four minutes. Bacon or Ham Omelet. — Beat six eggs, and add a small teaspoonful of flour

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