PILGRIM COOK BOOK 71
sugar, and 1 cup of hot milk. Flavor with cinnamon, nutmeg and vanilla, and bake in one crust.—Mrs. Anna Steging.
Sweet Potato Pie.
One pound of steamed or boiled sweet potaoes finely mashed, 2 cups sugar, 1 cup cream, ¼ cup butter, 3 well beaten eggs. Flavor with lemon or nutmeg and bake with an under crust.—Alicia K. Steinhofif.
Two cups boiled squash, ¾ cup brown sugar, 3 eggs, 2 tablespoons molasses, 1 tablespoon melted butter, 1 tablespoon ginger, 1 teaspoon cinnamon, 2 cups sweet milk, pinch of salt.—Mrs. Jacobs.
One egg, 1 lemon, 1 cup sugar, 1 tablespoon flour, 1 teaspoon cornstarch, ½ cup raisins. Cover raisins with 1 cup water and soak them for 2 hours. Beat the egg light with the sugar, add the strained lemon and the cornstarch; then add the raisins and water, in which they were soaked. Cook until the mixture thickens. Cool and bake in 2 crusts.—Mrs. R. J. Frank.
Pour boiling water over 2 cups chopped rhubarb. Drain off the water after 4 or 5 minutes and mix rhubarb with 1 cup sugar, 2 egg yolks, a piece of butter, 1 tablespoon flour, and moisten with 3 tablespoons water. Bake with lower crust only. Make a meringue of the whites of eggs, and 4 tablespoons sugar; spread over top of pie and return to oven to brown.—Mrs. M. Brockman.
Cheese and Eggs
Put American cheese and stuffed olives through a meat grinder. Roll into balls and serve with crackers.—Mrs. H. A. Zorn.