The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

pies= 1¼ qt. rich, dark, dry pumpkin 3 pts. rich milk ¾ cup sugar ¼ cup molasses 1 teaspn. salt 1½ tablespns. browned flour No. 3 or 3-6 tablespns. browned flour No. 2 Bake in not too rich crust in moderate oven 1½ hour. Use 1 cupful more of pumpkin if not dry, and if necessary, 1½ level tablespn. of white flour. =Pumpkin Pies with Eggs--3 very large pies= 1 qt. rich dark dry pumpkin 2 qts. milk 6 eggs 1-1½ cup sugar or ¾ cup sugar and ¼ cup molasses 1 teaspn. salt 1½ tablespn. browned flour No. 3 or 3-6 tablespns. browned flour No. 2 Beat whites and yolks of eggs separate; bake slowly until firm in center. Use 1¼ qt. of pumpkin if not dry, and 1¾ qt. only of milk. May use a little less pumpkin when adding dates. =★ One Pumpkin Pie= 1¾ cup moderately dry pumpkin ½ tablespn. browned flour No. 3, or 1-2 tablespns. browned flour No. 2 ½ level tablespn. white flour ¼ cup sugar 1 tablespn. molasses ½ level teaspn. salt 2⅓ cups milk 1 egg Bake in moderate oven. ⅓ nice winter squash improves the pie. One recipe says ¼ teaspn. ground coriander seed. Some of the best pies have no added flavoring. 1 teaspn. of butter or 1 or 2 tablespns. of thick cream in the filling will give a gloss to the surface. Some prefer flour, a little granella or a few zwieback crumbs to eggs, for thickening when the pumpkin is not very thick. =Grated Pumpkin Pie= Grate pumpkin without peeling. If moist, put into a piece of cheese cloth and squeeze out the water; for each pie take: 1 cup pumpkin 2 eggs 2 tablespns. molasses 1 or 2 tablespns. sugar pinch of salt ½ tablespn. browned flour No. 3 or 1-2 of No. 2 1 teaspn. ground coriander, or ¼ level teaspn. ground anise seed, or 1 teaspn. vanilla, or no flavoring small piece of butter 2 tablespns. cracker or zwieback crumbs 1½-2 cups milk Sprinkle top with cocoanut or not. Bake thoroughly. =Carrot Pie=