Page:Browne - The Plain Sailing Cook Book.djvu/98

 

FILLING FOR SQUASH OR PUMPKIN PIE

• MATERIALS
• Fresh squash or pumpkin
• ¼ cup sugar
• ¼ teaspoon clove
• ¼ teaspoon cinnamon
• 1 egg
• ¾ cup milk

• UTENSILS
• Steamer
• Colander
• Potato-masher
• Double-boiler
• Mixing-bowl
• Dover beater
• Mixing-spoon

 

DIRECTIONS

1. Steam several pieces of peeled squash or pumpkin until tender.
2. Put the steamed vegetable through the potato-ricer, or mash it with a potato masher through a colander.
3. Scald the milk in a double-boiler.
4. Beat the egg, and add it to 1 cup of the mashed vegetable in a bowl.
5. Stir the hot milk, sugar, cinnamon, and clove into the vegetable, mixing all well together.
6. Allow the mixture to cool thoroughly before being used in a pie.

 

REMARKS

Squash or pumpkin pie is made with a bottom crust only. The pie should be put into a moderate oven, and the heat reduced after five minutes. Cook very slowly, until the filling thickens like custard.

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