146 FARM HOMES, IN-DOORS AND OUT-DOORS. 



as Custard and Cream Pie. Some cooks whisk and flavor 

 the whites of three eggs, and spread them on the top wlu-n 

 the pie is done, letting it remain in the oven a moment 

 to brown. 



Rhubarb Pie. Have deep plates for this pie, and 

 sprinkle the under-crust with a little flour before filling 

 with fruit. Peel and cut the stalks into small bits, and 

 fill the plates, first with a layer of fruit and then a layer 

 of sugar, until they are well heaped up in the center. 

 Sprinkle more flour over the top, and pinch -the top crust 

 well down over the edges, as the charm of this pie, aside 

 from plenty of sugar, consists in its retainment of all its 

 juice. 



PumpTcin Pie. This, like the celebrated little girl in 

 the rhyme, can be "very good, indeed," or it can be 

 " horrid." When I want to make the richest, creamiest, 

 and altogether loveliest pumpkin pies, I use squash. But 

 as squash pies are never celebrated in rhyme, or made to 

 figure in country romances, I permit them to be called 

 Pumpkin Pies. One can be sure of sweet fine-grained 

 squashes always ; while, on the other hand, even the best- 

 intentioned pumpkins will sometimes prove stringy and 

 flavorless. 



Stew the squash in just enough water to prevent burn- 

 ing, and pass it through a colander. For each pie, IK nt 

 together one egg, three tablespoonfuls of sweet cream, four 

 tablespoonfuls of squash, half a cupful of light-brown 

 sn.^ar, a coffee-cupful of new milk, half a teaspoonful of 

 mixed ginger and cinnamon, and a dust of nutmeg. 



Have rather deep plates, lined with good, tender, but 

 not too rich paste. Fill them to the depth of an inch, or 

 a little more, and bake in a rather moderate oven until 

 slightly browned. 



If pumpkin is used, I would advise another egg to each 

 pie, and less pumpkin. 



