Obtain a good Hubbard squash ; saw into quar-
ters, and bake 2 of these until dry and thoroughly
done; scrape out the dry mealy part, and while
warm add a tea-spoonful of flour and rub it well,
wetting as you go with a little milk. This should
be heated, and to this quantity of squash you will
want 3 pints of milk. Now comes the eggs.
Two for a pie will do, 3 won't hurt. Use a small
tea-cupful of sugar for each pie. To this add the
yolks of the eggs, and beat a long time, adding for
each pie i tea-spoonful of ginger and i of cinna-
mo✪ Squash Pien. Line your tins with a nice paste, in which
you have sifted one-half a tea-spoonful of baking
powder. Beat up your whites to a stiff froth, stir
the yolks in first, then the whites, fill your shell
and place in the oven, which must not be too hot,
as they will brown too fast and spoil the golden
foam that comes to the top.
NO. 2.
Boil enough squash (with a little salt in the water)
to make a quart of pulp, i quart of milk, 2 cups of
sugar, I table-spoonful of ginger, one-half a nut-
meg, the grated rind of a lemon, 4 eggs. Bake in
deep pie plates.
POTATO PIE.
Potato pie is made the same as pumpkin pie.
Cook and mash the potatoes, then put in i egg to
a pie, thin out with milk and sweeten and flavor to
taste✪ Potato Pie.
332 DOMESTIC GUIDE.
^ PUMPKIN PIE.
Pare and cut in small bits, and boil the day
before the pies are made ; when tender, rub
through the colander, then add to about 3 pints of
the strained pumpkin, 5 eggs, a little salt, i pint
of sweet milk, sweeten to taste, a little ginger and
lemon extract for flavoring. Bake in a quick
oven.
FRUIT PIE.
Line a soup plate with a rich paste and spread
with a layer of strawberries or raspberry preserves,
over which sprinkle 2 table-spoonfuls of finely
chopped almonds (blanched, of course), and one-
half ounce of candied lemon peel cut into shreds.
Then mix the following ingredients:
One-half pound white sugar, one-fourth pound
butter melted, 4 yolks and 2 whites of eggs, and a
few drops of almond essence✪ Fruit Pie. Beat well together
and pour the mixture into the soup plate, over the
preserves, etc Bake in a moderately warm oven ;
when cold sprinkle a little powdered sugar over
the top. A little cream eaten with it is a great
addition.
WASHINGTON PIE.
For the crust use 2 cups sugar, half cup butter,
3 cups sifted flour, 4 eggs, half tea-spoonful cream
tartar. For the filling, i table-spoon corn starch
boiled in half a pint of milk. Beat the yolk of i
egg very light✪ Washington Pie and stir into the milk. Flavor with
vanilla, and when cold add the other half of the
COOKING DIVISION. 333
milk and the white of the Ggg beaten to a stiff
froth and stirred in quickly. Spread this between
the cakes, and ice it with the white of i egg and 8
table-spoonfuls of fine sifted sugar, flavoring with
lemon.
MINCE PIE.
Seven pounds beef, after it is boiled and
chopped, 7 pounds apples, 6 pounds raisins, 4
pounds currants, 6^ pounds sugar, i pint mo-
lasses, I pound suet, a little salt, 4 large oranges,
cinnamon, cloves, nutmeg, mace and allspice to
suit your taste, 2 pounds citron, 2 gallons cider.
Boil the orange peel in some of the cider to make
it soft. Use the cider the orange peel was boiled
in also, and, if you like, I cup of brandy✪ Mince Pie.
MINCE-MEAT. ✪ Mince-Meat
Page 116 · 8 recipe records on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Obtain a good Hubbard squash ; saw into quarters, and bake 2 of these until dry and thoroughly done; scrape out the dry mealy part, and while warm add a tea-spoonful of flour and rub it well, wetting as you go with a little milk. This should be heated, and to this quantity of squash you will want 3 pints of milk. Now comes the eggs. Two for a pie will do, 3 won't hurt. Use a small tea-cupful of sugar for each pie. To this add the yolks of the eggs, and beat a long time, adding for each pie i tea-spoonful of ginger and i of cinnamon. Line your tins with a nice paste, in which you have sifted one-half a tea-spoonful of baking powder. Beat up your whites to a stiff froth, stir the yolks in first, then the whites, fill your shell and place in the oven, which must not be too hot, as they will brown too fast and spoil the golden foam that comes to the top.
NO. 2.
Boil enough squash (with a little salt in the water) to make a quart of pulp, i quart of milk, 2 cups of sugar, I table-spoonful of ginger, one-half a nutmeg, the grated rind of a lemon, 4 eggs. Bake in deep pie plates.
POTATO PIE. Potato pie is made the same as pumpkin pie. Cook and mash the potatoes, then put in i egg to a pie, thin out with milk and sweeten and flavor to taste.
^ PUMPKIN PIE.
Pare and cut in small bits, and boil the day before the pies are made ; when tender, rub through the colander, then add to about 3 pints of the strained pumpkin, 5 eggs, a little salt, i pint of sweet milk, sweeten to taste, a little ginger and lemon extract for flavoring. Bake in a quick oven.
FRUIT PIE.
Line a soup plate with a rich paste and spread with a layer of strawberries or raspberry preserves, over which sprinkle 2 table-spoonfuls of finely chopped almonds (blanched, of course), and onehalf ounce of candied lemon peel cut into shreds. Then mix the following ingredients:
One-half pound white sugar, one-fourth pound butter melted, 4 yolks and 2 whites of eggs, and a few drops of almond essence. Beat well together and pour the mixture into the soup plate, over the preserves, etc Bake in a moderately warm oven ; when cold sprinkle a little powdered sugar over the top. A little cream eaten with it is a great addition.
WASHINGTON PIE.
For the crust use 2 cups sugar, half cup butter, 3 cups sifted flour, 4 eggs, half tea-spoonful cream tartar. For the filling, i table-spoon corn starch boiled in half a pint of milk. Beat the yolk of i egg very light and stir into the milk. Flavor with vanilla, and when cold add the other half of the
milk and the white of the Ggg beaten to a stiff froth and stirred in quickly. Spread this between the cakes, and ice it with the white of i egg and 8 table-spoonfuls of fine sifted sugar, flavoring with lemon.
MINCE PIE.
Seven pounds beef, after it is boiled and chopped, 7 pounds apples, 6 pounds raisins, 4 pounds currants, 6^ pounds sugar, i pint molasses, I pound suet, a little salt, 4 large oranges, cinnamon, cloves, nutmeg, mace and allspice to suit your taste, 2 pounds citron, 2 gallons cider. Boil the orange peel in some of the cider to make it soft. Use the cider the orange peel was boiled in also, and, if you like, I cup of brandy.
MINCE-MEAT.
Records on this page
Squash PiePotato PiePumpkin PieFruit PieWashington PieWashington PieMince PieMince-Meat