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. 