Harper's cook book encyclopædia

in as little water as possible ; watch carefully that it does not scorch ; drain off all the water. Mash, and rub through a sieve, adding, while warm, a small piece of butter. To every quart of the pumpkin, after mashing, add one quart of new milk and four eggs, the yolks and whites beaten separately ; white sugar to taste, and cinnamon and nutmeg as desired ; a very little brandy is a great improvement. The oven in which they are baked must be hot. or they will not brown. It is as well to heat the batter scalding hot before pouring into the pie-dishes. Another way : —One quart of pumpkin after it is stewed and mashed fine through a sieve, one pint of rich cream, six table-spoonfuls of chopped beef suet, or % lb. of butter, and eight table-spoonfuls of sugar, four eggs, a wineglassful of wine and half that quantity of brandy, half a nutmeg, and a dessert-spoonful of ground ginger. Line pie-plates with pastry rolled thin at bottom, and ornament the top with twisted strips laid crosswdse. Another way (New England recipe) : — Peel and slice the pumpkin, cover with water, and stew for six hours. Then strain through a sieve. To three cupfuls of the mash thus obtained add one teaspoonful of cinnamon, one-fourth of a teaspoonful of grated nutmeg, one-half a teaspoonful of salt, and a generous half-cupful of sugar. To the whole add one and one-half cupfuls of scalded milk, and, when cool, add two well-beaten eggs and bake a good three-quarters of an hour. This is for one pie. To make the crust take a scant one-half cupful of butter, three table - spoonfuls of lard, one-half a teaspoonful of salt, one-half a teaspoonful of sugar, and two and a half cupfuls of flour. Chop the whole in a tray and add a little water. Apply the rolling-pin. Quince Pie. — Line the edges of a pie-dish with a short paste. Fill the dish with quinces and apples pared, cored, and quartered, sprinkle a little sugar on the top, and add a Quince Tart Rhubarb Tart pinch of grated lemon-peel. Moisten the edges, cover the dish with pastry, and bake in a moderate oven. Sift a little powdered sugar over the pie before sending it to table. Time to bake, according to size. Quince Tart. — Put I lb. of sugar into a pan, pour over it a pint of water, and boil the sugar to a syrup. Slice I lb. of quinces into it, and let all boil till it becomes a marmalade, stirring all the time. Next take 6 ozs. of chopped almonds, 2 ozs. of citron, the peel of two lemons cut very thin, or grated, together with the juice of the lemons. Let all boil up; cover a baking-plate with waferpaper, pour it over, and make it smooth. When the tart is baked, beat up the juice of two lemons with pounded sugar till it is white, like ice ; cover the tart with it and let it dry in a cool oven. Raspberry Pie with Cream. — Bake till the pastry is done enough. Take it out of the oven, gently lift up the cover, and pour over the fruit a rich custard made with half a pint of cream which has been beaten up with the yolks of two eggs. Lay the cover again on the dish and return it to the oven for five minutes. Sift powdered sugar over the top and serve hot or cold. Time to bake, three-quarters of an hour for a moderate-sized tart.