Peach pies are even more delicious, made in this manner.
Pippin Pies.
- 12 fine ripe pippins, pared and grated.
- 1 lb. white sugar.
- ½ lb. butter.
- 6 eggs—whites and yolks separately beaten.
- 1 lemon—grated peel and juice, with nutmeg.
Cream the butter and sugar, stir in the beaten yolks, then the lemon, nutmeg, and apple; lastly the whites, very lightly. Bake in paste, with cross-bars of the same on top.
Pumpkin Pie (No. 1.) ✠
- 1 quart stewed pumpkin—pressed through a sieve.
- 9 eggs—whites and yolks beaten separately.
- 2 scant quarts milk.
- 1 teaspoonful mace.
- 1 teaspoonful cinnamon, and the same of nutmeg.
- 1½ cup white sugar, or very light brown.
Beat all well together, and bake in crust without cover.
Pumpkin Pie (No. 2.)
- 1 quart pumpkin—stewed and strained.
- 1 quart milk.
- 1 cup sugar.
- 7 eggs—beaten very light.
- 1 teaspoonful ginger, and same of mace and cinnamon each.