Filling for Squash or Pumpkin Pie
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- Ingredients
- 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
- Steam several pieces of peeled squash or pumpkin until tender.
- Put the steamed vegetable through the potato-ricer, or mash it with a potato masher through a colander.
- Scald the milk in a double-boiler.
- Beat the egg, and add it to 1 cup of the mashed vegetable in a bowl.
- Stir the hot milk, sugar, cinnamon, and clove into the vegetable, mixing all well together.
- 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.
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