Add the sugar, spice, and butter to the hot potato. Beat whites and yolks
separately, and add, and last the brandy. Line deep plates with nice
paste, making a rim of puff paste. Fill with the mixture, and bake till
the crust is done,--about half an hour. Wickedly rich, but very
delicious. Irish potatoes can be treated in the same way, and are more
delicate.
SQUASH OR PUMPKIN PIE.
Prepare and steam as in directions on p. 194. Strain through a sieve. To a
quart of the strained squash add one quart of new milk, with a spoonful or
two of cream if possible; one heaping cup of sugar into which has been
stirred a teaspoonful of salt, a heaping one of ginger, and half a one of
cinnamon. Mix this with the squash, and add from two to four well-beaten
eggs. Bake in deep plates lined with plain pie-crust. They are done when a
knife-blade on being run into the middle comes out clean. About forty
minutes will be enough. For pumpkin pie half a cup of molasses may be
added, and the eggs can be omitted, substituting half a cup of flour mixed
with the sugar and spice before stirring in. A teaspoonful of butter can
also be added.
CHERRY AND BERRY PIES.
Have a very deep plate, and either no under crust save a rim, or a very
thin one.
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