PUMPKIN PIE NO. 2
- 2 c. pumpkin
- 1-1/2 c. milk
- 3 eggs
- 1/2 c. sugar
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. cloves
- 1/2 tsp. nutmeg
Prepare the pumpkin as directed in Art. 65 and add the milk to it. Beat the eggs and add to them the sugar, salt, and spices. Stir this into the mixture. Fill partly baked pie crust and bake in a moderate oven until the mixture is set and the crust is baked. Serve plain or spread a layer of whipped cream over the pie when it has cooled.
67. SQUASH PIE.--Pie that is similar to pumpkin pie may be made by using winter squash instead of pumpkin. It is somewhat finer in texture than pumpkin, and most persons consider it to be superior in flavor. When squash is desired for pies, it should be prepared in the same way as pumpkin.
SQUASH PIE
- 2 c. squash
- 1 c. milk
- 1 egg
- 1/2 c. sugar
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
Mix the squash and milk and add the beaten egg, sugar, salt, and spices. Fill an unbaked pie crust, place in a moderate oven, and bake until the mixture is set and the crust is brown.
68. STRAWBERRY PIE.--The season for strawberries being short, it is usually desired to use them in as many ways as possible. Strawberry pie is offered as one of the more unusual ways. Made into individual pies or tarts and served with whipped cream, this furnishes a very attractive dessert.
STRAWBERRY PIE
- 1 qt. strawberries
- 1-1/2 c. sugar
- 3 Tb. flour