Mrs. Howes, Roselle, N. J.
Two cups stewed pumpkin, two-thirds cup sugar, one-
half teaspoon salt and cinnamon, one teaspoon ginger.
Put this in a quart cup and add enough milk to fill Uie
cup✪ Pumpkin Pie. Line a pie plate with crust and fiU. Bake dowly
one hour.
DESSERTS. 403
PUMPKIN PIE.
Miss Stella Flanagan.
Two large tablespoons of pumpkin, one-half table*
spoon flour, one teaspoon cinnamon, one-half teaspoon
cloves, one scant cup of sugar, three eggs, beaten whites
top of pie, put in oven and brown.
BOSTON MINCE PIE-
Miss Potter, Portchester, N, Y.
Six pounds round of beef, after it is boiled and
chopped, ten pounds russet apples, chopped very fine,
two and a half pounds currants, wasLed and dried, two
and a half pound raisins, stoned and chopped, one and
a half pounds raisins, cut in thin slices, juice
402 KIRMESS COOK BOOK.
for a few hours. Boll again, making thin cmst for
top and bottom of a pie.
MRS. HERBERT CLARKE^S SQUASH PIES.
Mrs. C, W. Cropper.
Take a medium sized squash, boil and mash fine
thrnncrh a ml an fl fir. One teasDOonful of salt, butter
CORRECTIONS.
Pare 402~Puxnpkin Pie. by Mrs. Howes. Roaelle. N. J. Add two e^c»
well beaten, to other inirredients.
Page 403— Cream Pie. by Mrs. Edward Gray. New York. Mix yolks of
eK«* with the sugar.
Pafire 400— Lemon Pie. by Mrs. O. V. Brinkerhoff. Add one cup of nifsr
after the one cup of boiling water given in recipe.
USE ROYAL BAKING POWDeR.
or enough to make proper consistency. Line a pie plate
with pastry crust and fill with above ingredients.
PUMPKIN PIE.
Mrs. Howes, Roselle, N. J.
Two cups stewed pumpkin, two-thirds cup sugar, one-
half teaspoon salt and cinnamon, one teaspoon ginger.
Put this in a quart cup and add enough milk to fill the
cup. Line a pie plate with crust and fiU. Bake slowly
one hour.
DESSERTS. 403
PUMPKIN PIE.
Miss Stella Flanagan.
Two large tablespoons of pumpkin, one-half table*
spoon flour, one teaspoon cinnamon, one-half teaspoon
cloves, one scant cup of sugar, three eggs, beaten whites
added last, one pint milk, a pinch of salt.
CREAM PIE.
Mrs. W. V. Toffey.
Mix one egg, and two tablespoonfuls of sugar to-
gether, scald one pint of milk, add two tablespoonfuls
of cornstarch, cook until smooth, about three minutes,
to this add the egg and sugar, a pinch of salt, one tea-
spoonful of vanilla. Bake two crusts, rolled thin;
when cream is cool, fill one crust and place the other
on top.
CREAM PIE.
Mrs. Edward Gray, New York.
One quart of milk, four eggs, one cup of sugar, one
scant cup of sifted flour, one pinch of salt. Mix yolks
of eggs, then add milk that has been heated. Let all
come to a boil, flavor with vanilla. Line pie plate with
crust, beat the whites of four eggs stiff, add four table-
spoons of sugar; when pie is baked, add the above to
top of pie, put in oven and brown.
BOSTON MINCE PIE.
Miss Potter, Portchester, N. Y.
Six pounds round of beef, after it is boiled and
chopped, ten pounds russet apples, chopped very fine,
two and a half pounds currants, wasLed and dried, two
and a half pound raisins, stoned and chopped, one and
a half pounds raisins, cut in thin slices, juice
404 KIRMESS COOK BOOK. ✪ Boston Mince Pie
Page 173 · 7 recipe records on this page
Presented as published in 1907. 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
Mrs. Howes, Roselle, N. J. Two cups stewed pumpkin, two-thirds cup sugar, onehalf teaspoon salt and cinnamon, one teaspoon ginger. Put this in a quart cup and add enough milk to fill Uie cup. Line a pie plate with crust and fiU. Bake slowly one hour.
Miss Stella Flanagan.
Two large tablespoons of pumpkin, one-half table* spoon flour, one teaspoon cinnamon, one-half teaspoon cloves, one scant cup of sugar, three eggs, beaten whites
top of pie, put in oven and brown.
BOSTON MINCE PIE-
Miss Potter, Portchester, N, Y.
Six pounds round of beef, after it is boiled and chopped, ten pounds russet apples, chopped very fine, two and a half pounds currants, wasLed and dried, two and a half pound raisins, stoned and chopped, one and a half pounds raisins, cut in thin slices, juice
for a few hours. Boll again, making thin crust for top and bottom of a pie.
or enough to make proper consistency. Line a pie plate with pastry crust and fill with above ingredients.
Mrs. Howes, Roselle, N. J. Two cups stewed pumpkin, two-thirds cup sugar, onehalf teaspoon salt and cinnamon, one teaspoon ginger. Put this in a quart cup and add enough milk to fill the cup. Line a pie plate with crust and fiU. Bake slowly one hour.
Miss Stella Flanagan.
Two large tablespoons of pumpkin, one-half table* spoon flour, one teaspoon cinnamon, one-half teaspoon cloves, one scant cup of sugar, three eggs, beaten whites added last, one pint milk, a pinch of salt.
CREAM PIE.
Mrs. W. V. Toffey.
Mix one egg, and two tablespoonfuls of sugar together, scald one pint of milk, add two tablespoonfuls of cornstarch, cook until smooth, about three minutes, to this add the egg and sugar, a pinch of salt, one teaspoonful of vanilla. Bake two crusts, rolled thin; when cream is cool, fill one crust and place the other on top.
CREAM PIE.
Mrs. Edward Gray, New York.
One quart of milk, four eggs, one cup of sugar, one scant cup of sifted flour, one pinch of salt. Mix yolks of eggs, then add milk that has been heated. Let all come to a boil, flavor with vanilla. Line pie plate with crust, beat the whites of four eggs stiff, add four tablespoons of sugar; when pie is baked, add the above to top of pie, put in oven and brown.
BOSTON MINCE PIE.
Miss Potter, Portchester, N. Y.
Six pounds round of beef, after it is boiled and chopped, ten pounds russet apples, chopped very fine, two and a half pounds currants, wasLed and dried, two and a half pound raisins, stoned and chopped, one and a half pounds raisins, cut in thin slices, juice
Records on this page
Pumpkin PiePumpkin PiePumpkin PieBoston Mince PieMince PieCream PieCream Pie