In making pies of the canned pumpkin, observe the same proportions. If the pumpkin flour is used, spread on a tin and brown before adding the milk.
The English fashion of baking pumpkin as well as mince pies in individual shells, is preferred by many who do not feel the compelling force of tradition. A new wrinkle for the woman who holds to her pumpkin pie for Thanksgiving, but wishes to present it in very modern guise is to serve it with cottage cheese balls and strained honey. The combination of flavors is certainly a most happy one. The cheese balls are piled in a pretty dish and the honey served from a glass bowl.
Individual English Apple Tart.—Peel and core tart apples, put into a large saucepan, cover with boiling water, stew gently until the apples are tender but unbroken. Sweeten to taste. Line the edges of a deep pie tin with crust, then fill the center of the dish with apples, dropping into the center of each a spoonful of orange marmalade. Cover the top of the dish with strips of pastry arranged lattice fashion, bag, and bake quickly until brown. Serve hot.
Colonial Pumpkin Tartlets.—To one quart of cooked and sifted pumpkin add one tablespoonful each of butter and flour, six well beaten eggs, a cupful of sugar, a quarter teaspoonful each of mace and nutmeg, four teaspoonfuls of ginger and one gill of milk. Bake in patty-pans lined with rich flaky crust, set in paper bag. Remove from pans before serving. A touch of novelty is given by topping each tartlet with a generous portion of maple syrup or strained honey.
TURNOVERS.
Apple and Cheese Turnovers.—Make a crust, using six heaping tablespoonfuls of flour, three tablespoonfuls lard and butter, half and half, a saltspoonful of salt and just enough water to roll out. Mark out into squares of about four inches. Have ready some nice tart apples sliced fine, and also cheese sliced very thin. Fill each one with apples, sprinkle sugar and cinnamon over the apple, put a tiny piece of butter on top, then turn up the edges of the crust, overlapping the upper side about two inches. Place in a buttered bag, and having wet the edges of the crust with milk, bake to a nice brown. Remove from the oven, raise up the upper crust, put in the cheese, re-cover, turn a tin over the turnovers and stand in the oven again for ten minutes, leaving the oven door open. This softens the cheese. Eat while warm. Caraway seeds may be used in place of cinnamon if desired. The turnovers may be eaten plain with cream or with a liquid sauce as preferred.
Apricot or Plum Jam Turnovers.—Make a good crust and roll out twice. Mark a square and spread thickly with jam. Fold over two sides first and pinch together, then fold over the other two sides in the same way. Brush over with milk and sprinkle with brown sugar. Put into well-greased bag and bake thirty minutes.
Mince Turnovers.—Make the original round of paste about four inches across. Put a tablespoonful of mince meat upon it, fold over very neatly and pinch the edges together. Flatten and cook inside a buttered bag.