Mystery Stories.ca - Find a collection of mystery stories Visit Mystery Stories.caInformational Site Network Informational
Privacy
Home Recipes Cook Books Food Categories Featured

PUMPKIN PIE

(Pies And Pastry) - (The International Jewish Cook Book)







Press through a sieve one pint of stewed pumpkin, add four eggs and a
scant cup of sugar. Beat yolks and sugar together until very thick and
add one pint of milk to the beaten eggs. Then add the pressed pumpkin,
one-half teaspoon of cinnamon, less than one-half teaspoon of mace and
grated nutmeg. Stir the stiffly-beaten whites in last. Bake in a very
rich crust without cover.

Other Recipes


MARY'S RECIPE FOR PLAIN PUMPKIN PIE

Line a pie-tin, one holding 3 cups of liquid, with rich pastry. For
the filling for pie mix together the following: 1 cup of steamed
pumpkin, which had been mashed through a colander, 1 egg, beaten
separately, 1 tablespoonful of flour, 2-1/2 tablespoonfuls of sugar,
1/8 teaspoonful of salt, 1/2 teaspoonful of grated nutmeg, same of
ginger, 1-1/2 cups of milk (scant measure). The mixture should measure
exactly 3 cups, after adding milk. Pour this mixture into the
pastry-lined pie-tin and bake in a moderate oven until top of pie is a
rich brown.

Other Recipes


PUMPKIN PIE (AUNT SARAH'S RECIPE)

The best pumpkin for pie is of a deep orange yellow with a rough,
warty surface. Remove the soft, spongy pulp and seeds of the pumpkin,
pare and cut into small pieces. Steam until tender. Put in a colander
to drain, then mash through colander with wooden potato masher. For
one deep pie allow one pint of the stewed pumpkin, beat in 2 eggs, one
at a time, 1/2 teaspoonful salt, 1 teaspoonful ginger, 1/2 teaspoonful
grated nutmeg, 1/2 teaspoonful cinnamon, 2/3 cup sugar, 1 scant pint
milk. Beat all together. This mixture should barely fill a quart
measure. Pour in a deep pie-tin lined with rich crust, grate nutmeg
over the top of pie and bake from 45 to 50 minutes in a moderate oven.
Have the oven rather hot when the pie is first put in to bake and then
reduce the heat, else the filling in the pie will boil and become
watery. If liked, two tablespoonfuls of brandy may be added to the
mixture before filling the crust. In that case, use two tablespoonfuls
less of milk.

Other Recipes


A "DUTCH" RECIPE FOR PUMPKIN PIE

Line a medium-sized pie-tin with pastry. Cover the crust thickly with
thinly-sliced, uncooked pumpkin, cut in inch lengths. Place on the
pumpkin 1 tablespoonful of syrup molasses, 1 tablespoonful of vinegar,
1 tablespoonful flour and sweeten with sugar to taste, dust over the
top a little ground cinnamon, cloves and nutmeg; cover pie with a top
crust and bake in a moderately hot oven. When baked the pumpkin
filling in the pie should resemble diced citron and the pie have
somewhat the flavor of green tomato pie. (The vinegar may be omitted
and the result be a very good pie.)

Other Recipes


PUMPKIN PIE. MRS. C. C. STOLTZ.

Two tablespoonfuls of cooked pumpkin, one egg, one-half cup of sugar,
one-half pint of milk, cinnamon and nutmeg to taste, and a pinch of
salt. This is enough for one pie.

Other Recipes


PUMPKIN PIE. MRS. T. H. LINSLEY

One coffeecup of mashed pumpkin, reduced to the proper consistency
with rich milk and melted butter or cream, one tablespoonful of flour
a small pinch of salt, one teaspoon of ginger, one teaspoon of
cinnamon, one half nutmeg, one half teaspoon of vanilla, one half
teaspoon of lemon extract, two-thirds cup of sugar.
PUFF PASTE.--One third cup of lard, a little salt, mix slightly with
one and one half cups of flour, moisten with very cold water, just
enough to hold together; get into shape for your tin as soon as
possible. Brush the paste with the white of egg. Bake in a hot oven
until a rich brown.

Other 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.

Other Recipes


PUMPKIN PIES. MRS. E. FAIRFIELD.

One quart of pumpkin, one cup of Orleans molasses, one cup of brown
sugar, one pint of milk, three eggs, one tablespoon each of nutmeg,
ginger, and cinnamon, and one teaspoon of salt. This will make two
large, or three small pies.

Other Recipes


PUMPKIN PIE. MRS. R. H. JOHNSON.

One-half pint of stewed pumpkin, one pint of hot milk, one cup of
brown sugar, one egg, one large tablespoonful of flour, one-half large
tablespoonful of butter, one-half teaspoonful of ginger, one-half
teaspoonful of vanilla.

Other Recipes


PUMPKIN PIE

1-1/2 cups flour
1-1/2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
1/3 cup shortening
Cold water
4 apples or 1 quart sliced apples
4 tablespoons sugar
1 tablespoon butter
Sift flour, baking powder and salt; add shortening and rub in very
lightly; add just enough cold water to hold dough together. Roll half
out on floured board, line bottom of pie plate; fill in apples, which
have been washed, pared and cut into thin slices; sprinkle with sugar
and dot with small pieces of butter; flavor with cinnamon or nutmeg;
wet edges of crust with cold water; roll out remainder of pastry;
cover pie, pressing edges tightly together. Trim off extra paste.
Prick top of crust with fork or knife and bake in moderate oven 30
minutes. Sprinkle with powdered sugar and serve hot.

Other Recipes


PUMPKIN PIE

From MISS LUCIA B. PEREA, of New Mexico, Alternate Lady Manager.
One and one-half cups of sugar; one cup of water; two tablespoonfuls
flour or corn starch; one tablespoonful butter; yolks of three eggs;
two lemons, grated; add juice, beat well all together, then boil until
thick. Beat up one cup of pulverized sugar with the whites of three
eggs. Pour over the pie when done, and brown.









Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1799 times.

Home Made Cookies.ca