Fri 14 Mar 2008
Pie Recipes
BLUE STOCKING PUMPKIN PIE. MRS. U. F. SEFFNER.
Steam Hubbard Squash, or good sweet pumpkin, until soft, and put
through a colander. Put one-half cup of butter into an iron frying
pan over the fire. When it begins to brown, add one quart of strained
pumpkin; let it cook a few moments, stirring all the time; put into a
large bowl or crock; add two quarts of good rich milk, eight eggs,
beaten separately, two large cups of sugar, one teaspoonful of salt,
one of pepper, one of ginger, one of cinnamon, one of cloves, one
grated nutmeg, and one tablespoonful of vanilla. Bake in moderate
oven, with under crust only. Brush the crust with white of egg before
filling. This will make five pies.
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