HOMEMADE PUMPKIN PIE  Cut pumpkin into several pieces; do not pare it;
place them on baking tins and set them in the oven; bake slowly until soft, then
take them out, scrape all the pumpkin from the shell, and rub it through a colander.
It will be fine and light and free from lumps. For three
pies: •
1 quart milk •
3 cups stewed and
strained pumpkin •
1½ cups of sugar •
½ cup molasses •
the yolks and
whites of four eggs beaten separately •
pinch salt •
1 tablespoonful
each of ginger and cinnamon. Beat all together
and bake with an under crust. Boston marrow
or Hubbard squash may be substituted for pumpkin and are much preferred by many,
as possessing a less strong flavor. They are both orange, and have the same kinds of center seeds. What's the difference? Well, a Hubbard squash has very buttery flesh, while some pumpkins can be stringy and watery. Technically they are both squashes, so think of them this way. A pumpkin is usually flat, while the Hubbard is tall and slightly crooked.  You'd never mistake this for a pumpkin, but you'll like it in a pie!And now that we have finished off another section of Nellie's cookbook, I'm going to let it rest for a few days before taking on the influence of South Carolina and Gullah cookery. |
