Page:Meier - The Art of German Cooking and Baking.djvu/236

 Preparation: The pie crust is prepared and baked as given under No. 16. Then the berries and sugar are put in and put back into oven 15 minutes until berries are cooked, cool off, mix the whipped cream with sugar and vanilla and garnish the pie with it or spread evenly over the top and garnish with raw strawberries.


 * ⅓ lb. of cold butter

2¼ cups of flour

2 lbs. of peaches

¾ cup of sugar

¾ cup of cold water

Preparation: Prepare the pie crust as in No. 16, but do not bake. Peel the peaches and remove the stones, then slice them, put into the pie and sprinkle the sugar over. Cover with the rest of the crust and bake to a nice brown color.


 * ¼ lb. of butter

½ glass of water

1½ cups of flour


 * 1 pt. of squash

3 eggs

1 tsp. of vanilla

1 pinch of nutmeg

½ cup of cream or milk

½ tbsp. of corn starch

Preparation: Prepare the crust as in No. 16, but do not bake it. Cook the squash, rub through a sieve or colander, add eggs, vanilla, nutmeg, cream, corn starch and put into the crust, bake 45 minutes.


 * ¼ lb. of cold butter

½ glass of cold water

1½ cups of flour


 * ¼ medium sized pumpkin

½ cup of molasses

¾ pt. of boiling milk

1 tsp. of salt

½ cup of sugar

2 tsps. of cinnamon

1 pinch of nutmeg

2 eggs

Preparation: The pie crust is prepared as in No. 16. The pumpkin is cut into pieces and cooked until tender. Rub through a colander or sieve, take 2½ cups of pumpkin puree, mix it with molasses, milk, salt, sugar, cinnamon, nutmeg and cook 15 minutes, stirring constantly. Lastly stir in 3 eggs, put into the crust and bake 45 minutes.