Page:Gurney - Things Mother Used to Make.djvu/78

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THINS MOTHER USED TO MAKE
Pumpkin Pie, No. 2
  • 2 Cupfuls of Stewed and Sifted Pumpkin
  • 2 Crackers Rolled Fine
    Boston Crackers or 3 Uneedas
  • 1 Cupful of Sugar
  • Pinch of Salt
  • ½ Teaspoonful of Cinnamon
  • 1 Pint of Milk

Pour the mixture into a deep pie-plate lined with crust, and bake in a slow oven one hour.

Rhubarb Pie
  • 1 Pint of Rhubarb
  • 1 Tablespoonful of Flour
  • 1 Cupful of Sugar
  • ¼ Teaspoonful of Soda

Remove the skin, and cut into small pieces enough rhubarb to fill a pint bowl. Add the soda, and pour over it boiling water to cover. Let stand fifteen minutes and pour off the water. Line a deep plate with a rich crust. Put in the rhubarb, sugar and flour, cover with crust. Bake twenty minutes or half an hour.

Rolley Polys

Roll pie crust very thin and cut into strips four inches long and three inches wide. Over these spread jelly and lap the crust over, pressing edges

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