1 1/2 pt. buttermilk 2 eggs
3/4 cup sugar . salt scant 1/2 cup flour lemon and rose flavor
Mix lemon flavored sugar with flour, heat buttermilk quickly in double boiler and pour over the mixture, boil up well, add yolks of eggs, heat to cook eggs but do not boil, add salt, turn into baked crust, cover with meringue flavored with rose.
3/4 cup sugar flavored 2 eggs [with lemon
2 1/2 tablespns. (1/4 cup) flour 1 1/2 pt. buttermilk, salt
Mix, bake in crust 1/2 hour in moderate oven. Flavor meringue with orange.
1 cup sugar lemon flavor
1 1/3 tablespn. corn starch salt
Mix, leaving out whites of eggs, bake, meringue.
1 cup chopped raisins 1 cup sour milk
1 cup sugar 1 tablespn. butter
2 eggs flavoring if desired
May use juice and grated rind of 1 lemon instead of butter.
1 cup mashed sweet potato yolks of 2 eggs
1/2 cup sugar 2 cups rich milk salt
Mix all with beaten yolks of eggs, bake slowly, flavor meringue of whites of eggs with vanilla.
2 1/2 cups squash, not very dry 2 eggs
1 scant cup sugar 1 qt. rich milk
2 tablespns. flour 1 1/2 teaspn. vanilla salt a few drops of almond flavor
Mix sugar, flour and salt and stir into squash. Break eggs in and beat a little, add milk gradually, then flavoring, bake in moderate oven.
With 3 cups of squash use a little less flour. For variety, flavor with lemon or vanilla only, or with neither and stir in a little cocoanut, sprinkling a little over the top.
1 1/2 cup nice dry squash 2 1/3 cups water or 2 1/2 of milk 3/4 - 1 scant cup sugar salt
3/4 teaspn. vanilla
2 tablespns. lemon juice 1 1/2 - 1 3/4 tablespn. flour
3-5 drops lemon extract
Mix as usual, reserving the lemon extract and white of 1 egg for the meringue. Bake in moderate oven and meringue with the white of egg beaten not very stiff with 1-1 1/2 tablespn. sugar and the lemon extract. (A thick meringue seems out of place on a squash pie.) If preferred, 1 or 2 of the whites may be beaten stiff, flavored and stirred into the pie before it is baked. 1/2 - 3/4 cup soup cracker crumbs may be used instead of eggs.