The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1897-12-24
CHRISTMAS PUMPKIN PIE,

The best pumpkin for pie is the old-fash-
orange golden rind. There are many va
rieties of pumpkin in market that cook
quicker than this, but none that have,
when cooked, the honeyed sweetness
which with slow, continuous cooking is
found in this one. Do not peel it. 1t
will be sWeeter and of a richer color if it
is not peeled. Cut it up and scrape out
the seeds and soft interior. Put it in a
large porcelain-lined preserve kettle and
pour a pint of boiling water on it. Cover
it closely, and let it stand where it will
slowly steam until its juices are drawn
out. Then cook it rather faster, until the
juices have been absorbed and it is almost
dry. 1t should cook about eight or nine
hours. Rub it through a course sieve,
and leave it to drain in finer sieve over
night Use the pumpkin liquor to make
brown bread.
In the morning take a quart of milk to
four cups of the strained and drained
pumpkin. And one large teaspoonful of
salt, one large tablespoonful of ginger.
one of mace, half Il nutmeg grated, four
eggs and a cup and half of sugar, and
mix well. Bake this c,istard in deep pie
tins. Make some of the pies at least in
square tins, to provide the delightful cor
ner pieces which are sure to be in de-
made at least an inch thick. Make mince,
apple and any other pies as thin as the
canons of fashionable taste demand, but
do not attempt to make a pumpkin pie
unless it is generous in size and ample
in depth.
Such pumpkin pies as these our grand
mothers made before the pretentious and
golden tinted vine of the American corn
field Now York Tribunp
Pare and cut medium-sized pumpkin
into pieces, remove the pits, put the pump
kin in kettle, cover with boiling water,
add one-half tablespoonful salt, and boil
till tender. When done put the pumpkin
into cOlander and drain off all the wa
ter; then press through colander; meas
ure the strained pumpkin, and for every
quart take one pint milk, one-half table
spoonful melted butter, one and one-half
cups sugar, three eggs, two teaspoonfuls
teaspoonful of ground ginger. Mix all
the ingredients together. Dust some deep
pie plates with flour, line them with pie
crust and brush the surface of crust all
over with beaten eggs; roll out some pie
crust and cut it into strips one inch wide;
cut one side of the strip into scallops,
and lay it around the edge of the plate.
the edge of the plate; brush the strip
over with beaten egg, and sprinkle two
tablespoonfuls of fine bread or cracker
crumbs over the crus, ,(this keeps the
pumpkin from sogging into the crust; fill
the plate with the pumpkin mixture, CRATE
some nutmeg over the top, and bake till
done. When the pumpkin is firm to the
touch of your fingers and little brown
on top, the pie is done. Remove it from
the oven, set in cool place and serve
when cold. A medium-sized pumpkin
will make four medium-sized pies. A
good plan, if the family is small, is to
put some of the boiled pumpkin, boiling
hot, into glass Jars. Close the jars at
once and set them in a cool place. When
wanted to use open the jar, turn the
pumpkin into colander, drain off all the
water, press the pumpkin through CO.
lander, and finish the same as above
American Queen.