Pie Plant

Ingredients

• two pounds of fruit
• a pint of water
• a pound of sugar to every two pounds of fruit
• two eggs
• two-thirds water
• ginger

Directions

1. Skin and cut as for pie ; fill a glass can as full as possible, then fill up with cold water ; screw on the cover ; no cooking or heating. The fruit will be as nice another year as that fresh from your garden.

2. Wash and put whole into a syrup made in the proportion of a pint of water and a pound of sugar to every two pounds of fruit ; boil for eight minutes, can and seal immediately. If pricked with a fork before pla- cing in syrup they will be less liable to burst.

3. Wash the pumpkin (do not peel, as the sweetest part lies next the rind) ; cut up in rings, then in small squares ; fill your kettle and put in a few spoonfuls of water to start it ; cover closely and let it steam until tender ; remove the cover and let it cook until as dry as possible with- out burning (stirring often) whether it be half or a whole day. Seal while hot iu tin cans (it must be kept dark). When wanted for pies remove from the can to the colander and thoroughly sift ; allow two eggs for three pies ; make quite sweet with good brown sugar, flavor with ginger and make thin as sweet cream with equal parts of milk and water, or two-thirds water ; bake slowly in a good crust until it is solid like cus\ard. If properly baked it will be a rich brown, shiny to look at and delicious to the palate.

Nutrition, whole recipe (rough)

Counts 3 of 5 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.