Reference > Farmer's Cookbook > PIES > Squash Pie I
  Rhubarb P Squash Pie II  
CONTENTS · BIBLIOGRAPHIC RECORD

Squash Pie I

11/4 cups steamed and strained squash
1/4 teaspoon cinnamon, ginger, nutmeg, or
1/4 cup sugar
1/2 teaspoon lemon extract
1/2 teaspoon salt
1 egg
7/8 cup milk

Mix sugar, salt, and spice or extract, add squash, egg slightly beaten, and milk gradually. Bake in one crust, following directions for Custard Pie. If a richer pie is desired, use one cup squash, one-half cup each of milk and cream, and an additional egg yolk.


CONTENTS · BIBLIOGRAPHIC RECORD
  Rhubarb P Squash Pie II  
 
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