Evening Republican, Volume 17, Number 301, Rensselaer, Jasper County, 18 December 1913 — Pumpkin or Squash Pies. [ARTICLE]

Pumpkin or Squash Pies.

In making pumpkin pies I make the shell, first, crimping the edge and making sure the air is out from under the crust.* In the meantime I have my squash or pumpkin cooking on the stove, pared and diced; when I can pierce it with a straw I take it off the stove and drain it through a colander; when perfectly dry, I rub it through colander with my hand. This is my rule for pumpkin pies. I add an egg for squash and leave out ginger, qne and one-half cups pumpkin, one and one-fourth cups milk, cooking spoon flour, little nutmeg, salt and ginger, one-eighth teaspoon of cinnamon. I heat this all together and let it stand perhaps twenty minutes, when 1 heat it again and pour into shell. Bake in slow oven, sometimes half a day. My pies are dandies. Try it and see how you get along. If your pies boll they are spoiled. A squash or pumpkin pie should.bake at least two hours to be really good.