36C J^R- CEASE'S RECIPES. 



Remarks. — Having eaten of this pie many times, I know it is very nice 

 The pumpkin pie below is from the same gentleman, and is equally nice of ita 

 kind. See, also, " Cream Pudding," which is mixed like a pie: 



Cream. Pie, No. 2. — Sweet cream, 1 cup; sugar, 3 table-spoonfuls; flour, 

 1 table-spoonful; butter, the size of an egg; a little grated nutmeg, all creamed 

 together; bake like a custard, or put strips of crust across the top. — Eliza Watts, 

 Crotoji, Iowa, in Toledo Blade. 



Boiled Custard Pie. — "Mrs. B. H. H.," in Farm and Fireside, gives 

 the following directions for making: Morning's milk, a qt. Let it simmer- 

 not boil; stir into it sugar, 1 cup; the yolks of 3 eggs; flour, 3 table-spoonfuls, 

 and a little nutmeg. When it becomes thick, pour it into the crusts — which 

 should be previously baked — and when just done spread with frosting made of 

 the whites of the eggs with sugar, 3 table-spoonfuls, with a little nutmeg, and 

 brown slightly. This makes 3 pies. 



Pumpkin Pie. — Stewed pmnpkin, 1 heaping pint; 6 eggs; flour, 6 

 table-spoonfuls; butter, size of an egg; sugar, \% cups; cinnamon, 2 level tea- 

 spoonfuls; ginger, % tea-spoonful; % ^ grated nutmeg. Directions — Rub 

 the pumpkin through a colander, adding the butter, sugar and spices, and make 

 hot, then the beaten eggs and flour; mix smoothly together, and while hot put 

 into the dish, having a thick crust to receive it, and bake in a moderate oven. 

 — Henry Crane, Fi-ost House, Eaton Rapids, Mich. 



Remarks. — This makes a thick, salvy pie, very nice. If fearful of a soggy 

 crust, bake it before putting in the pie mixture. If a pint of milk was added, 

 it would be more like the old-fashioned pumpkin-custard pie, softer and not 

 quite so rich, unless an additional egg or two, with an extra cup of sugar is 

 put in. If milk is plenty, and pumpkin scarce, take this latter plan. 



Pumpkin and Squash, Best for Pies, Prepared by Baking. 

 — Ruth H. Armstrong, in the Housekeeper, says: If all housekeepers who make 

 pumpkin pies knew how much better and easier it is to bake the pumpkin first, 

 they would no longer worry over cutting up and peeling it. but just cut it in 

 halves, take out the seeds, lay it in the oven and bake until soft, when it can be 

 scraped out and used as usual, and is so much better for not having water in it. 

 Winter squash makes a much richer pie when treated in the same way. 



Squash Pie, Very Rich. — Stew a medium sized crook-necked (oi 

 other equally rich) squash, and rub the soft part through a colander, as for the 

 pumpkin pie, above; butter, }4 ^^-J cream and milk, each 1 pt., or milk with 

 the cream stirred in, 1 qt.; sugar, 3 cups; 1 dozen eggs well beaten; salt, mace, 

 nutmeg and cinnamon, 1 tea-spoonful each, or to taste. 



Remarks. — Of course the mixing and baking, the same as for the pumpkin 

 pie above; and if less is needed for the family keep the same proportions as in 

 that also. I think good squash makes a richer pie than pumpkin, while some 

 persons claim the reverse, and call for an egg or two extra. If a poor quality 

 is used, this would be so ; but crook-necked, or Hubbard, are much nicer thau 

 pumpkin, both in quality and flavor, and I like this pie much the best, but caB 

 gd; alMig very nicely even with a good rich pumpkin pie. 



