Cut the pumpkin into long strips, remove the soft pulp and seeds, pare the strips, and cut them Into small pieces. Place the pumpkin in a kettle with a very little water, cover the kettle tightly, and stew slowly, stirring up frequently from the bottom and adding a little more water, if the pumpkin seems in danger of becoming too thick, but always remembering that the less water is used the finer will be the quality of the^ pies. It will take at least six hours to stew a pumpkin until soft enough to use. If the pumpkin seems at all watery when done, set the kettle on a hot part of tl\^ stove, and stir constantly PIES. 403 uncovered ; it will soon dry sufficiently. Lift the pump- kin from the kettle into a colander or a rather coarse sieve, and pulp it through. It will then be ready to use. This part of the work should obviously be done the day before the pies are to be made. The quantities given below will make three good, deep pies. One quart of stewed pumpkin. Three pints of milk. Six eggs. One table-spoonful of salt. One and a-half table-spoonful of ginger. One tea-spoonful of cinnamon. One cupful of sugar✪ Pumpkin Pie. Beat the eggs very light, add them to the pumpkin, and stir until the mixture is creamy ; then add the salt, sugar, cinnamon and gmger. Stir thoroughly, and when the mass is well mixed add the milk, a little at a time. Taste the mixture, and add more 'sugar and spice if needed. Line three pie-tins, divide the filling among them, stirring it all the time it is being poured into the plates ; and bake half an hour in a quick oven. Do not be afraid to use the quantity of ginger given, for much of its strength is evaporated in the baking. This is a very reliable recipe and will produce most delicious pies. SQUASH PIE. The yellow, hard-shelled squash makes almost as good pies as pumpkin, and it is often obtainable when pump- kin is not. Squash pie is made by the preceding recipe ; but the squash will stew sufficiently in an hour or even a little less, and care must be taken that it is very dry before being removed from the firg. 404 THE FA TTERN COOK-BOOK. CREAM PIE. For one pie, use, One pint of milk. Two even table-spoonfuls of corn-starch. Two eggs. Three table-spoonfuls of sugar. One-half tea-spoonful of salt. One-half tea-spoonful of butter. Vanilla to flavor✪ Cream Pie. Separate the whites and yolks of the eggs, beat the yolks light, and add to them a little of the cold milk. Place the corn-starch in a tea-cup. add just enough of the cold milk to thoroughly wet the starch, and stir until smooth. Place the rest of the milk over the fire either in a double boiler or in a saucepan set in another pan con- taining boiling water. Put the corn-starch mixture and the egg mixture together, stir well, and when the milk is boiling add the mixture to it. Stir until the liquid thickens, add the sugar, salt and butter, and cook three or four minutes. Remove from the fire, and when par- tially cold add sufficient vanilla to flavor. Line a pie- tin with paste, pierce the paste in three or four places with a steel fork, and bake without any filling in a very quick oven. The holes pierced in the crust will prevent it puffing in the center. When the crust is done, which should take ten minutes, remove it from the oven, let it cool a little, and.

AI-modernized reading of the original text

Cut the pumpkin into long strips, remove the soft pulp and seeds, pare the strips, and cut them Into small pieces. Place the pumpkin in a kettle with a very little water, cover the kettle tightly, and stew slowly, stirring up frequently from the bottom and adding a little more water, if the pumpkin seems in danger of becoming too thick, but always remembering that the less water is used the finer will be the quality of the^ pies. It will take at least six hours to stew a pumpkin until soft enough to use. If the pumpkin seems at all watery when done, set the kettle on a hot part of the stove, and stir constantly uncovered ; it will soon dry sufficiently. Lift the pumpkin from the kettle into a colander or a rather coarse sieve, and pulp it through. It will then be ready to use. This part of the work should obviously be done the day before the pies are to be made. The quantities given below will make three good, deep pies. One quart of stewed pumpkin. Three pints of milk. Six eggs. One table-spoonful of salt. One and a-half table-spoonful of ginger. One tea-spoonful of cinnamon. One cupful of sugar. Beat the eggs very light, add them to the pumpkin, and stir until the mixture is creamy ; then add the salt, sugar, cinnamon and gmger. Stir thoroughly, and when the mass is well mixed add the milk, a little at a time. Taste the mixture, and add more 'sugar and spice if needed. Line three pie-tins, divide the filling among them, stirring it all the time it is being poured into the plates ; and bake half an hour in a quick oven. Do not be afraid to use the quantity of ginger given, for much of its strength is evaporated in the baking. This is a very reliable recipe and will produce most delicious pies. SQUASH PIE. The yellow, hard-shelled squash makes almost as good pies as pumpkin, and it is often obtainable when pumpkin is not. Squash pie is made by the preceding recipe ; but the squash will stew sufficiently in an hour or even a little less, and care must be taken that it is very dry before being removed from the fire. CREAM PIE. For one pie, use, One pint of milk. Two even table-spoonfuls of corn-starch. Two eggs. Three table-spoonfuls of sugar. One-half tea-spoonful of salt. One-half tea-spoonful of butter. Vanilla to flavor. Separate the whites and yolks of the eggs, beat the yolks light, and add to them a little of the cold milk. Place the corn-starch in a tea-cup. add just enough of the cold milk to thoroughly wet the starch, and stir until smooth. Place the rest of the milk over the fire either in a double boiler or in a saucepan set in another pan containing boiling water. Put the corn-starch mixture and the egg mixture together, stir well, and when the milk is boiling add the mixture to it. Stir until the liquid thickens, add the sugar, salt and butter, and cook three or four minutes. Remove from the fire, and when partially cold add sufficient vanilla to flavor. Line a pietin with paste, pierce the paste in three or four places with a steel fork, and bake without any filling in a very quick oven. The holes pierced in the crust will prevent it puffing in the center. When the crust is done, which should take ten minutes, remove it from the oven, let it cool a little, and.

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