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Classic
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page 499
PIES AND PUDDINGS.
1. Squash Pie No. 1. 1 pint of cooked squash, 1/2 cupful of sugar, 1 cupful of
milk, 1 egg, 1/2 teaspoonful of salt, and 1/2 teaspoonful of mace. Press the
squash through a sieve, add sugar, salt, mace, the well-beaten egg, and the
milk. Beat all together, and fill into a pie plate lined with a good crust.
2. Squash Pie No. 2. Cook the squash and press through a sieve. Take 1 pint of
this squash, add 1 cupful of milk, 1 egg, 1/2 cupful of sugar, 1/2 teaspoonful
of salt, and 1/2 teaspoonful of mace, Beat all together, and fill into a deep
plate, lined with a good crust. Bake with one crust.
3. Mince-Meat Pies. To prepare the meat: Chop fine 2 pounds of lean, tender
beef, cold, boiled, or baked remove all skin and gristle. (The tongue and heart
of a very young beef, boiled tender, makes the best mince meat.) Mince fine 1/2
pound of suet, 1 pound of raisins seeded; 1 pound of dried currants, washed and
picked; 1/2 pound of citron, sliced thin; the same of candied orange or lemon
peel; 1 pound of clean, moist brown sugar; the juice of 6 lemons, the rinds
grated (throw away the pulp); 2 nutmegs grated, 1 ounce of salt, 1 ounce of
ground ginger, the same of coriander seed, pounded and sifted; 1/2 ounce of
allspice and cloves each; Mix the meat, fruits, and spices well. Pour upon the
sugar a pint of wine and 1/2 pint of brandy; add the fruits to the meat; pour
over the wine and brandy. When it is well mixed, pack it in small jars, and pour
over the top of the meat the best syrup an inch thick; cover closely, and keep
the jars in a cool place. When ready to make the pies, line the pie-plates with
a good crust; add to a pint of the mixture a pint of tart apples chopped, and a
wine-glass of rose-water. Fill the crust half full; lay over bits of butter; put
in more meat to nearly fill the plate; cover with puff paste; cut a sit in the
middle, and bake. They keep well. Warm them before serving. Cold fowls are
sometimes used to make pies for immediate use. An excellent way to keep the meat
a few weeks is to spice the meat, pack it away, covering closely with syrup, and
add the finite, wine, and brandy when the pies are made.
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