Evening Republican, Volume 16, Number 304, Rensselaer, Jasper County, 23 December 1912 — Squash Pie Without Eggs. [ARTICLE]

Squash Pie Without Eggs.

Use dry squash (the hubbard or others of same quality). Cut in suitable pieces and cook in a steamer only just long - enough to soften so it can be pressed through a sieve. Too long cooking will make it watery and spoil it for a pie. Now heat milk to the boiling point only and turn immediately on the strained squash—using just enough to make a thick mixture—much thicker than when eggs are used. Add salt and sugar to taste; flavor with ginger or pure extract offlemon is good for a change. In deep plates this pie will take an hour for baking. Remove from oven when it ceases to bubble in center. Oven should be quite hot.