The 1918 Fanny Farmer Cookbook

Wash prunes and soak in enough cold water to cover. Cook in same water until soft. Remove

stones, cut prunes in quarters, and mix with sugar and lemon juice. Reduce liquor to one and

one−half tablespoons. Line plate with paste, cover with prunes, pour over liquor, dot over

with

butter, and dredge with flour. Put on an upper crust and bake in a moderate oven.

Rhubarb P

1/2 cups rhubarb

egg

/8 cup sugar

tablespoons flour

Skin and cut stalks of rhubarb in half−inch pieces before measuring. Mix sugar, flour, and

egg;

add to rhubarb and bake between crusts. Many prefer to scald rhubarb before using; if so

prepared, losing some of its acidity, less sugar is required.

Squash Pie I

1/4 cups steamed

and strained

squash

/4 teaspoon

cinnamon, ginger,

nutmeg, or

/4 cup sugar

/2 teaspoon lemon

extract

/2 teaspoon salt

egg

/8 cup milk

Mix sugar, salt, and spice or extract, add squash, egg slightly beaten, and milk gradually.

Bake in

one crust, following directions for Custard Pie. If a richer pie is desired, use one cup squash,

one−half cup each of milk and cream, and an additional egg yolk.

Squash Pie II

cup

squash,

steamed and

strained

tablespoons

Chapter XXVIII − PIE

548