Roll pie crust very thin and cut into strips four inches long and three inches wide. Over these spread jelly and lap the crust over, pressing edges together. Brush over the top with milk and sprinkle over a little sugar. Bake fifteen minutes.
=Squash Pie=
2 Cupfuls of Squash 5 Tablespoonfuls of Sugar 1 Tablespoonful of Flour 2 Cupfuls of Milk 1 Teaspoonful of Ground Cinnamon 1/4 Teaspoonful of Salt 1 Egg
Pare the squash, boil till tender, and sift through a colander. Beat the egg, add sugar, flour, cinnamon and salt. Stir these into the squash and add the milk, stirring in slowly. Bake in a deep plate, like a custard pie.
=Cream Washington Pies=
1 Egg 1/2 Cupful of Sugar 1 Cupful of Flour 1/2 Cupful of Milk (scant) 2 Tablespoonfuls of Melted Butter 1 Rounding Teaspoonful of Cream of Tartar 1/2 Teaspoonful of Soda
Cream butter and sugar together, add the well-beaten egg; then the milk into which has been stirred the soda and cream of tartar; last of all, the flour. Bake in three round shallow dishes.
=Cream for Filling=
1 Cupful of Milk 1 Egg A Little Salt 1 Heaping Tablespoonful of Flour 2 Tablespoonfuls of Sugar 1/2 Teaspoonful of Vanilla
Put the milk on the stove to heat. Put the sugar, flour and salt into the well-beaten egg and stir into the milk when boiling. When cool, add vanilla and spread between the layers of cake.