70 PILGRIM COOK BOOK
Three pounds of beef, ½ peck apples, 1 pound raisins, l pound currants, ½ pound suet, ½ pound citron, ½ gallon cider, 2 pounds brown sugar, 2 nutmegs grated, cinnamon and cloves to taste.—Josephine O’Rourke.
Four pounds beef, 2 pounds suet, 8 pounds apples, (pared and cored) 2 pounds currants, 2 pounds raisins, 1 pound citron, (may be omitted) 2 lemons, 2 oranges, 4 pounds brown sugar, ½ tablespoon mace, 1 tablespoon cinnamon, 1 tablespoon alspice, 2 tablespoons cloves, 2 tablespoons salt. Boil meat until tender, remove bones and put through food chopper. Chop suet and apples in small pieces, add oranges and lemons cut fine, and remaining ingredients. Mix with enough cider to scarcely cover. Cook 1 hour, and put in jars.—Clare L. Kemnitz.
One cup strained pumpkin or squash, 1 cup cream or milk, 1 cup sugar, 3 eggs slightly beaten, ¼ cup cognac, ½ teaspoon nutmeg, 1 teaspoon ginger, 1 teaspoon cinnamon and salt.
Process.—Line a deep pan with rich paste. Wet the edges and lay a rim of pastry around 1 inch wide; flute with the fingers and build rim up well. Wash over with the slightly beaten white of egg. Mix sugar and spices, add to squash or pumpkin, add eggs and cream slowly while beating briskly. Add brandy, fill crust and bake 35 minutes in a moderate oven.—Mrs. Hunt.
Mix together 1¼ cups cooked and sifted pumpkin, 1 cup milk, ½ cup sugar, ½ teaspoon mace and 1 beaten egg. Bake about 40 minutes in a deep plate lined with pastry.—Olga T. Bohnsack.
Mock Pumpkin Pie.
One medium sized potato boiled and mashed, 1 heaping teaspoon butter, same of flour, 1 egg, ½ cup molasses, ½ cup