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

   Combine all ingredients and bake to make two good-sized pies.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 294. The excerpt below is the record exactly as published.

teaspoonfuls of flour, two beaten eggs, and a slight grating of lemon-peel. Stir this into the cut rhubarb. Line pie -plates with rich pie -crust and fill with the rhubarb mixture. Cover with an upper crust. Bake the pies in a moderately quick oven at first and then reduce the heat. Rhubarb Tart. — Cut the large stalks from the leaves, strip off the skin, and divide the fruit into pieces half an inch long. With a pint of these pieces put half a teacupful of water, half a teacupful of brown sugar, a small pinch of salt, and a quarter of a nutmeg, grated. Stew the fruit gently until it is quite soft, then beat it with a wooden spoon until it is smooth. Line some small dishes, or tartlet-pans, with pastry, and spread on this a layer of the stewed fruit a little more than a quar- ter of an inch deep. Roll out some pastry, brush it over with yolk of egg beaten up with a table- spoonful of milk, and cut it into strips a quarter of an inch wide. Lay these across the tart. Lay a band of pastry round the edge of the dish, trim it evenly, and bake the tart in a well- heated oven. When the pastry loos- ens from the dish, it is done enough. Time to bake, half an hour or more. 262 Rhubarb Turnovers PIES, ETC. Pillau, East Indian Rhubarb Turnovers. — Make a little good pastry and roll it out to the thickness of a quarter of an inch. Stamp it out in rounds from four to six inches in diameter, and lay upon one-half of the pastry a little young rhubarb, cut small, or a little stewed rhubarb. Add sugar to taste and sprinkle a little powdered ginger over the fruit. Turn the pastry over, pinch the edges closely together, and brush the turnovers with white of egg. Sprinkle a little powdered white sugar over them and bake on tins in a brisk oven. Time to bake, about twenty minutes. Rice Tart. — Wash a small tea- cupful of rice and simmer it with a quart of milk until it is tender. Beat it well, and mix with it a pinch of salt, a little sugar, a flavoring of nutmeg, cinnamon, or lemon, and three eggs. Line a pie -dish with good pastry, spread the rice upon it, and bake in a quick oven. Before serving, sprinkle the surface with sift- ed sugar. Time to bake, half an hour. 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

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