386 PASTRY, PIES AND TARTS.
and become soft, sweeten them with plenty of sugar, mash them smooth (some prefer them not mashed) ; line your pie-plates with thin puff paste, fill them and lay strips of paste across the top. Bake in a moderate oven. Or you may rub them through a colander to free
them from the skins.
CAN be made the same as " Cranberry Tart Pie," or an upper crust can be put on before baking. Serve with boiled custard or a pitcher of good sweet cream.
STEWED PUMPKIN OR SQUASH FOR PIES.
DEEP-COLORED pumpkins are generally the best. Cut a pumpkin or squash in half, take out the seeds, then cut it up in thick slices, pare the outside and cut again in small pieces. Put it into a large pot or saucepan with a very little water; let it cook slowly until tender. Now set the pot on the back of the stove, where it will not burn, and cook slowly, stirring often until the moisture is dried out and the pumpkin looks dark and red. It requires cooking a long time, at least half a day, to have it dry and rich. ,When cool press through
BAKED PUMPKIN OR SQUASH FOR PIES.
CUT up in several pieces, do not pare it ; place them on baking tins and set them in the oven; bake slowly until soft, then take them out, scrape all the pumpkin from the shell, rub it through a colander. It will be fine and light and free from lumps.
PUMPKIN PIE. No. 1.
FOR three pies : One quart of milk, three cupf uls of boiled and strained pumpkin, one and one-half cupfuls of sugar, one-half cupful of molasses, the yolks and whites of four eggs beaten separately, a lit- tle salt, one tablespoonful each of ginger and cinnamon. Beat all together and bake with an under crust.
Boston marrow or Hubbard squash may be substituted for pump- kin and are much preferred by many, as possessing a less strong flavor.
PUMPKIN PIE. No. 2.
ONE quart of stewed pumpkin pressed through a sieve, nine eggs, whites and yolks beaten separately, two scant quarts of milk, one tea-