Pumpkin or Squash Custard.
Take enough pumpkin or squash to make 1 quart when cooked; and after it is boiled or steamed, rub through a sieve, and work in 3 eggs well beaten, with rich milk sufficient to make the proper consistence, adding sugar to taste; season with ginger and allspice, and bake in cups or dishes to a nice brown. May be eaten hot, but is better cold.