Mix pumpkin with milk, sugar, beaten eggs, ginger, salt, cinnamon, and beat 2 minutes. Pour into pie tin which has been lined with pastry. Place in hot oven for fifteen minutes, then reduce heat and bake 45 minutes in moderate oven.
LEMON MERINGUE PIE
- 2 cups water
- 3 tablespoons cornstarch
- 2 tablespoons flour
- 1 cup sugar
- 3 eggs
- 4 tablespoons lemon Juice
- 1 teaspoon grated lemon rind
- 1 teaspoon salt
Line pie plate loosely with pastry and bake about 10 minutes or until very light brown. Put water on to boil; mix cornstarch, flour and sugar with ½ cup cold water until smooth; separate eggs; add egg yolks; mix well and add slowly to boiling water. Cook 5 minutes, stirring constantly; add lemon juice, rind and salt. Pour into baked crust. Beat egg whites; add 3 tablespoons sugar and spread thickly over top of pie. Dust with sugar and brown slightly in slow oven.
STRAWBERRY PIE
- 1 cup flour
- ½ teaspoon salt
- 2 teaspoons Dr. Price's Baking Powder
- ¼ cup cold water
- 4 tablespoons shortening
- 1 quart strawberries