Pineapple Pie
1-1/2 c. water 1/2 c. corn starch 1 c. sugar 1/4 tsp. salt 1 egg 1/2 c. pineapple juice 2 Tb. lemon juice 1 c. shredded or finely chopped pineapple
Bring the water to the boiling point.
Mix the corn starch, sugar, and salt and add to the boiling water. Cook directly over the flame until the mixture has thickened. Separate the egg, beat the yolk, and add to the pineapple and lemon juice.
Stir this into the corn-starch mixture, remove from the heat, and add the pineapple. Fill a baked crust of a pie, make meringue of the egg white, cover the filling, and bake in a moderate oven until delicately browned.
Pumpkin Pie No. 1
1-1/2 c. pumpkin 1 c. milk 1 egg 1/2 c. sugar 1/2 tsp. salt 1/4 tsp. ginger 1 tsp. cinnamon 1/4 tsp. cloves 1 Tb. corn starch
The preparation of the pumpkin is the first step in the making of pumpkin pie. First chop the pumpkin into 3- or 4-inch pieces, remove the seeds, and peel off the skin. Cut the peeled pulp into cubes about 1 inch square and cook with just enough water to start the cooking or steam until the pumpkin is soft. When it has become soft, mash thoroughly or force through a sieve, and then cook again, stirring frequently to prevent the pumpkin from burning. Cook until as much water as possible has been evaporated and the mass of pumpkin seems quite dry. With the pumpkin prepared, mix the milk with it and add the beaten egg.
Stir in the sugar, salt, spices, and corn starch. Fill partly baked pie crust with this mixture and bake in a moderate oven until the filling is cooked thoroughly and the crust is baked.
Pumpkin Pie No. 2
2 c. pumpkin 1-1/2 c. milk 3 eggs 1/2 c. sugar 1/4 tsp. salt 1 tsp. cinnamon 1/2 tsp. cloves 1/2 tsp. nutmeg
Prepare the pumpkin as directed in Art. 65 and add the milk to it. Beat the eggs and add to them the sugar, salt, and spices.
Stir this into the mixture. Fill partly baked pie crust and bake in a moderate oven until the mixture is set and the crust is baked. Serve plain or spread a layer of whipped cream over the pie when it has cooled.