Ebook - Recipes Tried And True (1894 Cookbook).txt

chopped), two bowls of currants, half a pound of citron (chopped very

fine), seven teaspoons even full of salt, four teaspoons cloves, six

teaspoons cinnamon, five teaspoons of mace, three nutmegs, four bowls

of granulated sugar; mix with sweet cider.

PUMPKIN PIE. MRS. C. C. STOLTZ.

Two tablespoonfuls of cooked pumpkin, one egg, one-half cup of sugar,

one-half pint of milk, cinnamon and nutmeg to taste, and a pinch of

salt. This is enough for one pie.

PUMPKIN PIE. MRS. T. H. LINSLEY

One coffeecup of mashed pumpkin, reduced to the proper consistency

with rich milk and melted butter or cream, one tablespoonful of flour

a small pinch of salt, one teaspoon of ginger, one teaspoon of

cinnamon, one half nutmeg, one half teaspoon of vanilla, one half

teaspoon of lemon extract, two-thirds cup of sugar.

PUFF PASTE.--One third cup of lard, a little salt, mix slightly with

one and one half cups of flour, moisten with very cold water, just

enough to hold together; get into shape for your tin as soon as

possible. Brush the paste with the white of egg. Bake in a hot oven

until a rich brown.

BLUE STOCKING PUMPKIN PIE. MRS. U. F. SEFFNER.

Steam Hubbard Squash, or good sweet pumpkin, until soft, and put

through a colander. Put one-half cup of butter into an iron frying

pan over the fire. When it begins to brown, add one quart of strained

pumpkin; let it cook a few moments, stirring all the time; put into a

large bowl or crock; add two quarts of good rich milk, eight eggs,

beaten separately, two large cups of sugar, one teaspoonful of salt,

one of pepper, one of ginger, one of cinnamon, one of cloves, one

grated nutmeg, and one tablespoonful of vanilla. Bake in moderate

oven, with under crust only. Brush the crust with white of egg before

filling. This will make five pies.

PUMPKIN PIES. MRS. E. FAIRFIELD.

One quart of pumpkin, one cup of Orleans molasses, one cup of brown

sugar, one pint of milk, three eggs, one tablespoon each of nutmeg,

ginger, and cinnamon, and one teaspoon of salt. This will make two

large, or three small pies.

LEMON PIE. MRS. P. O. SHARPLESS.

One lemon; grate the yellow rind and squeeze the juice. One scant cup

sugar, two tablespoons of flour (rounded full), the yolks of two eggs,

beat until light; then add one and a half cups of boiling water, in

which has been melted a heaping tablespoonful of butter; lastly, add

three drops of vanilla extract. When baked, cover with the whites of

two eggs, beaten to a stiff froth with four tablespoonfuls of sugar.

Return to the oven until it is a very delicate brown. This makes two

small pies, or one large one.

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