The Boston cooking-school cook book

yolk. Squash Pie II 1 cup squash, steamed and strained 1 cup heavy cream 1 cup sugar 3 eggs, slightly beaten 4 tablespoons brandy ────────┬────────────────────────── Cinnamon│1 teaspoon each Nutmeg │ ────────┼────────────────────────── Ginger │¾ teaspoon each Salt │ ────────┴────────────────────────── ¼ teaspoon mace Line a deep pie plate with puff paste. Brush over paste with white of egg slightly beaten, and sprinkle with stale bread crumbs; fill, and bake in a moderate oven. Serve warm. Pumpkin Pie 1½ cups steamed and strained pumpkin ⅔ cup brown sugar 1 teaspoon cinnamon ½ teaspoon ginger ½ teaspoon salt 2 eggs 1½ cups milk ½ cup cream Mix ingredients in order given and bake in one crust. [Illustration: CHEESE STRAWS.—_Page 475._ ] [Illustration: COCOANUT TEA CAKES.—_Page 477._ ] [Illustration: FRUIT BASKETS.—_Page 479._ ] [Illustration: LEMON TARTLETS.—_Page 479._ ] CHAPTER XXIX PASTRY DESSERTS Banbury Tarts 1 cup raisins 1 cup sugar 1 egg 1 cracker Juice and grated rind 1 lemon Stone and chop raisins, add sugar, egg slightly beaten, cracker finely rolled, and lemon juice and rind. Roll pastry one-eighth inch thick, and cut pieces three and one-half inches long by three inches wide. Put two teaspoons of mixture on each piece. Moisten edge with cold water half-way round, fold over, press edges together with three-tined fork, first dipped in flour. Bake twenty minutes in slow oven. Cheese Cakes 1 cup sweet milk 1 cup sour milk 1 cup sugar Yolks 4 eggs Juice and grated rind one lemon ¼ cup almonds, blanched and chopped ¼ teaspoon salt Scald sweet and sour milk, strain through cheese-cloth. To curd add sugar, yolks of eggs slightly beaten, lemon, and salt. Line patty pans with paste, fill with mixture, and sprinkle with chopped almonds. Bake until mixture is firm to the touch. Cheese Straws Roll puff or plain paste one-fourth inch thick, sprinkle one-half with grated cheese to which has been added few grains of salt and cayenne. Fold, press edges firmly together, fold again, pat, and roll out one-fourth inch thick. Sprinkle with cheese and proceed as before; repeat twice. Cut in strips five inches long and