VINE VEGETABLES AND FRUITS 



molasses, one tablespoonful of melted butter, one 

 tablespoonful of ginger, one teaspoonful of cin- 

 namon, a pinch of salt, and one pint of milk. This 

 makes two ordinary pies or one large deep one. 



SQUASH SOUFFLE PIE 



Cook four tablespoonfuls of flour in one-half 

 cup of butter until smooth, add gradually one and 

 one-quarter cupfuls of rich milk, three-quarters of 

 a cupful of sugar, one-half cupful of molasses, and 

 two cupfuls of sifted squash. Cook until the boil- 

 ing point is reached, then cool a little and stir 

 gradually into the beaten yolks of six eggs, season 

 with cinnamon, and fold into the mixture the 

 beaten whites of four eggs. Turn into tins covered 

 with rich pastry that has baked fifteen minutes, 

 and return to the oven to finish baking the crust 

 and to cook the souffle for about twenty minutes. 



When cool, cover with a meringue made of the 

 two remaining whites and set in the oven to brown 

 slightly. Baked in patty tins, these are very nice 

 for luncheons and Sunday night suppers. 



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