Boston Cooking-School cook book

Mix cornstarch, salt, and sugar. Add to pineapple. Cook in double boiler 20 minutes, stirring constantly until thickened. Cool, fill baked pie shell,* cover with Meringue II* and bake until delicately brown. PRUNE PIE 1% pound prunes 1 tablespoon lemon juice V4 cup sugar (scant) 1% teaspoons butter 1 tablespoon flour Wash prunes and soak in enough hot water to cover. Cook in same water until soft. Remove stones, cut prunes in quarters, and mix with sugar and lemon juice. Reduce juice to 144 tablespoons. * Pastry, p. 621. To Bake Pies, p. 625. Meringues, p. 625. Line plate with pastry, cover with prunes, pour over liquor, dot over with butter, and dredge with flour. Put on an upper crust and bake.* PUMPKIN PIE 114 cups cooked and strained pumpkin 1 teaspoon ginger lg cup sugar 1 teaspoon cinnamon 2 tablespoons butter Vs teaspoon salt 2 tablespoons molasses 2 eggs 114 cups scalded milk 3 Add sugar, butter, molasses, ginger, cinnamon, and salt to pumpkin. Add egg yolks slightly beaten. Add milk and mix thoroughly. Fold in egg whites beaten until stiff. Bake * in one crust. RICH PUMPKIN PIE 11% cups steamed and strained Y teaspoon ginger - pumpkin Y teaspoon salt 2% cup brown sugar 2 eggs 1 teaspoon cinnamon 1% cups milk Y% cup cream Mix ingredients in order given and bake* in one crust. RAISIN PIE 34 cup seeded raisins, washed 1 egg, well beaten 214 cups water 3 tablespoons lemon juice 1% cups sugar 3 teaspoons grated lemon rind 41% tablespoons flour Y teaspoon salt Soak raisins in water 2 hours. Mix sugar and flour, add to egg. Add seasonings, raisins, and liquid. Cook over hot water 15 min- -utes or until thickened, stirring occasionally. Cool. Line pie plate with Plain Pastry, fill with mixture, and arrange strips across top, lattice fashion. Bake.* RHUBARB PIE 1% cups rhubarb 1 egg 1% cup sugar 2 tablespoons flour Cut stalks of rhubarb in half-inch pieces before measuring. Mix sugar, flour, and egg; add to rhubarb and bake* between crusts. * Pastry, p. 621. To Bake Pies, p. 625. Meringues, p. 625. Many prefer to scald rhubarb before using; if so prepared, it loses some of its acidity and less sugar is required. Rhubarb and Raisin Pie. Before putting on top crust, sprinkle with 14 cup seeded raisins, cut in halves. SQUASH PIE 24% cups steamed and strained 1% teaspoon cinnamon, ginger, squash nutmeg, or V4 cup sugar Y% teaspoon lemon extract 1 teaspoon salt 1 egg, slightly beaten 134 cups milk Mix sugar, salt, and spice or extract, add squash, egg, and milk gradually. Bake in one crust.* Garnish, if desired, with whipped cream to which has been added finely chopped preserved ginger. ©. RICH SQUASH PIE 1 cup squash, steamed and 4 tablespoons brandy, if desired strained Cinnamon \, : h 1 cup heavy cream Nutmeg Fed eh ce 1 cup sugar Ginger 3 3 eggs, slightly beaten Salt ji FESS V4 teaspoon mace Line a deep pie plate with Plain or Puff Paste. Brush over paste with egg white, slightly beaten, and sprinkle with stale bread crumbs. Fill and bake.* Serve warm. * Pastry, p. 621. To Bake Pies, p. 625. Meringues, p. 625. To Cut Out. Roll out Puff (p. 618) or Plain Pastry (p. 621) ¥ inch thick. Cut in squares, oblongs, or rounds or in any fancy shapes with cooky cutters. A pastry jagger makes a fancy edge. Bake in hot oven (450° F.) until delicately browned. Decorate with bit of jelly or frosting, etc., or as suggested below. Use scraps of pastry for Cocktail Pastries or Galettes, or twist into shapes, brush with egg white, sprinkle lightly with sugar, and shape as desired. To Glaze. Two minutes before removing from oven, brush over with (1) milk, (2) milk sparingly sprinkled with sugar, (3) wellbeaten egg yolk diluted with 1 tablespoon milk, slightly beaten egg white, or (4) fruit sirup.