THE VEGETABLE GARDEN 



lightly with sugar, and place in the oven to bake 

 for about an hour, or until done. When done, peel 

 and mash like mashed potatoes, seasoning with 

 butter, pepper, and salt, or serve in the shells, to be 

 eaten like sweet potatoes. 



Squash retains its sweetness much better this way 

 than when boiled and is far dryer. The next best 

 thing to baking is steaming, the squash being 

 broken into pieces, the shell removed or not, as 

 preferred, and steamed till done, when it is mashed 

 and seasoned and placed in the oven a few mo- 

 ments to dry out. 



PUMPKIN PIE 



One quart of steamed or baked pumpkin or 

 squash pressed through a sieve, nine eggs, whites 

 and yolks beaten separately, two quarts of milk, 

 one teaspoonful of mace, one teaspoonful of cin- 

 namon, and the same of nutmeg. One and one- 

 half cupfuls of white or very light-brown sugar. 

 Beat all well together and bake in a crust without 



a cover. 



SQUASH PIE 



One pint of steamed, dry squash, one cupful of 



brown sugar, three eggs, two tablespoonfuls of 



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