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Classic
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page 191
of a lemon and yolks of two eggs, and bake and frost like lemon pie.--Mrs. D.
Buxton.
DRIED-PEACH PIE.
Stew peaches until perfectly soft, mash fine, and add, for two pies, half
tea-cup sweet cream, and one tea-cup sugar; bake with two crusts.
Or, omit cream, and add half tea-cup boiling water, and butter size of a
hickory-nut.
POTATO PIE.
A common-sized tea-cup of grated raw potato, a quart sweet milk; let milk boil
and stir in grated potato; when cool add two or three eggs well beaten, sugar
and nutmeg to taste; bake without upper crust; eat the day it is baked. This
recipe is for two pies.--Miss Sarah Thompson, Delaware.
POTATO PIE.
Boil either Irish or sweet potatoes until well done, mash and rub through a
sieve; to a pint of pulp, add three pints sweet milk, table-spoon melted butter,
tea-cup sugar, three eggs, pinch of salt, and nutmeg or lemon to flavor. Use
rich paste for under crust.--Mrs. R. C. Carson, Harrisburg.
PUMPKIN PIE.
Stew pumpkin cut into small pieces, in a half pint water; and, when soft, mash
with potato-masher very fine, let the water dry away, watching closely to
prevent burning or scorching; for each pie take one egg, half cup sugar, two
table-spoons pumpkin, half pint rich milk (a little cream will improve it), a
little salt; stir well together, and season with cinnamon or nutmeg; bake with
under crust in a hot oven.--Mrs. A. B. Morey.
DELICIOUS PUMPKIN PIE.
Cut a pumpkin into thin slices, and boil until tender in as little water as
possible, watching carefully that it does not scorch; set the stew-kettle on top
of stove, mash the pumpkin fine, heaping it against the sides of the kettle so
that the water may drain from it and dry away; repeat this process until the
water has all evaporated, and the pumpkin is quite dry. This will require from
half an
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