Squash Pie

The yellow, hard-shelled squash makes almost as good pies as pumpkin and is often easier to obtain. Use the proportions given for pumpkin pie, adding two tablespoons of butter, because squash is not so oily as pumpkin. Stew, steam or bake the squash about one hour and be sure that it is as dry as possible. Baking insures this more easily than does any other method of cooking.

Sweet Potato Pie

Pare and boil or bake sweet potatoes, press them through a sieve and follow the directions given for pumpkin pie, adding three tablespoons of butter and reducing the sugar to one-fourth cup unless a very sweet pie is desired. Flavor with nutmeg.

Mince Pie

1 recipe Plain Pastry (page 588)

2 1/2 cups mincemeat

Line pie plate with pastry. Fill with mincemeat. Cover with top crust which has several slits in it to allow steam to escape. Moisten edges of lower crust with cold water, fold upper crust under lower crust and press edges together with floured fork. Bake in a very hot oven (450° F.) for 10 minutes, reduce to 3 50° F. and bake 30 to 40 minutes longer or until crust is browned. Makes 1 (9-inch) pie. Serve hot or cold.


3 pounds lean beef 1/2 pound suet 6 pounds sour apples 3 pounds seeded raisins 2 pounds seedless raisins 1/2 pound citron, minced 1 nutmeg, grated

2 pounds sugar 2 cups cider vinegar 2 cups molasses 1 tablespoon cloves 1 teaspoon cinnamon 1 teaspoon mace 1 tablespoon salt

Cut meat in cubes, cover with water and simmer until tender. Cool. Force meat, suet and pared and cored apples through a food chopper. Add remaining ingredients plus 2 cups stock and simmer 1 hour, stirring frequently. Fill into sterilized jars, seal and keep in a cool place. Makes about 9 quarts.

Mock Mincemeat

6 green tomatoes

6 tart apples

1/4 pound seedless raisins

1/4 pound seeded raisins

1 tablespoon cinnamon

1/4 cup fruit juice

1/4 cup cider vinegar

1/2 cup minced citron

2 tablespoons orange rind

1 teaspoon salt

1 teaspoon cloves

1/2 teaspoon allspice

1/2 teaspoon ginger

1/4 teaspoon nutmeg

Force tomatoes and cored apples through a food chopper. Add remaining ingredients and cook until thick. Fill into sterilized jars and seal. Makes about 1 quart.

Lemon Meringue Pie

1 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

1 1/2 cups boiling water

2 eggs, separated 1/3 cup lemon juice

1 tablespoon lemon rind 1 tablespoon butter 1 baked pastry shell 3 tablespoons confectioners' sugar

Combine sugar, cornstarch and salt in a double boiler. Add boiling water slowly, stirring constantly. Cook over hot water until mixture thickens. Beat the egg yolks slightly; pour some of the hot mixture over them and stir vigorously. Return to the double boiler and cook for 2 minutes. Remove from heat and add lemon juice, rind and butter; beat well. Cool before pouring mixture into baked pastry shell. Beat whites stiff, add confectioners' sugar gradually and beat until well blended. Spread over filling. Bake in a moderate oven (350° F.) until the meringue is brown. Cool. Makes 1 (9-inch) pie.

Variation - Individual Lemon Pies: Fill individual baked pastry shells with lemon mixture and top with meringue.