Page:The Boston cooking-school cook book (1910).djvu/546

 Squash Pie II

1 cup squash, steamed and strained 1 cup heavy cream 1 cup sugar 3 eggs, slightly beaten 4 tablespoons brandy Cinnamon } 1 teaspoon each Nutmeg  } Ginger  } 3/4 teaspoon each Salt    } 1/4 teaspoon mace

Line a deep pie plate with puff paste. Brush over paste with white of egg slightly beaten, and sprinkle with stale bread crumbs; fill, and bake in a moderate oven. Serve warm.

Pumpkin Pie

1-1/2 cups steamed and strained pumpkin 2/3 cup brown sugar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon salt 2 eggs 1-1/2 cups milk 1/2 cup cream

Mix ingredients in order given and bake in one crust.