Omaha daily bee., 1916-11-25

may be sprinkled over each layer. Re-
peat until the dish is nearly full.
Sprinkle the top we'll with sugar. Bake
in moderate oven. When the pie is
done the sugar on the top should be
cooked to thick brown syrup and
the pumpkin should be nice and ten
der. Serve hot. Pumpkin or squash is
nice baked in the she'll
Rich Pumpkin Pie.
1 pint pumpkin or cornstarch
squash pint sweet milk
u cupful butter cupful sugar
te ssss sal. nutmeg
teaspoonful " teaspoonful
Lemon extract cinnamon
Pare pumpkin; remove all seeds
and stringy inside. Cut into strips
or cubes and steam or boil until per-
fectly tender. Pass through sieve;
add the other ingredients. Beat the
yolks and whites of the eggs separ-
ately. Blend the cornstarch into the
yolks of the eggs and add to the
other ingredients. Beat up the whites
and fold in. Line deep pie tins with
thin pastry; pour in the pumpkin
mixture and bake a golden brown.
Sprinkle with a little sugar, and
serve cold. This amount ought to
make two pies. -..
Colonial Pie With Whipped Cream.
" teaspoonfui allspice
/ tablespoonful butter cinnamon
Y teaspoonful salt 1 tablespoonful four
. eggs ] teaspoonful ginger
cupful sugar Y teaspoonful nutmeg
Mix all the ingredients thoroughly;
add the beaten whites of the eggs last.
Fill crusts two-thirds full and bake
until the pumpkin custard is set and
the top is a golden brown. AS no
milk enters this pie, it will improve
this pie to top it off with whipped
cream sweetened with powdered
sugar and favored with teaspoonful
of vanilla or dash of cinnamon.
Cocoanut Pumpkin Pie.
| pint pumpkin pulp1 tablespoonful butter
pint good milk teaspoonful salt
| 3 eggs u teaspoonful ginger
| " cupful grated / teaspoonful vanilla
| cocoanut ! cupful sugar
| II teaspoonful mace
Mix the ingredients together thor
oughly. The whites and yolks Of the
eggs should be beaten separately.
Pour into pastry-lined tins and bake
until custard is firm and brown.
Cover with sprinking of grated
Ecocoanut.
Pumpkin Raisin Pie.
! pint pumpkin pulp teaspoonful butter
/ teaspoonful teaspoonful ginger
| cinnamon / cupful stewed
eggs raisins
y cupful sugar
Mix, all ingredients thoroughly to-
gether. The raisins should be seeded
and run through food chopper. Use
light brown sugar in this pie and if
one-half cupful does not make the pie
sweet enough, add little more sugar.
! Pumpkin Date Pie. y
pint pumpkin u teaspoonful all
y cupful butter. eupful milk.
u cupful chopped 2 eggs.
dates. n teaspoonful GIN
Ia teaspoonful ger.
. cinnamon. Y teaspoonful nut
| Blend aHthe ingredients to cream.
Beat up the yolks and whites of eggs
separately and fold in the whites the
last thing. Pour into crusts and bake
Serve cold with layer of whipped
cream on, top favored with a little
vanilla and dotted, if liked, with a
few crystallized cherries. These pies
can be made in the form of patties
They are nice served at the Thanks.
giving supper in this shape.
Pumpkin Custard Pudding.
1 pint pumpkin pulp. cupful light
" cupful sugar. brown sugar.
6 eggs. ! teaspoonful CHINA
n teaspooful salt mon.
u teaspoonful mace. teaspoonful ginger.
pint cream. Y teaspoonful nut
meg.
Beat up the yolks and whites sep,
arately, and very light; add to the
other ingredients. Bake in pudding
dish. Serve cold.
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