Show SQUASH PIE FILLING NEEDS LONG COOKING Rich Flavor Developed If on en Stove for Four Hours Not Economical to Run Gas Stove for Extra Two Hours Tested Hours Tested Recipe by Department of Agriculture Agriculture ture turn Is Given Prepared by the United States Department of Agriculture Throughout the fall months mouths squash and pumpkin pie may well appear In Inthe Inthe inthe the bill of fare If a coal conI or wood file fire Is kept up In the kitchen f for far r other purposes It Is well well well-to to cook the squash for a long time to develop the flavor but It is not economical and may not be advisable to run Iun a gas stove sto for an nn extra two hours for the sake of flavor alone The United States Department of ot Agriculture has hns found that when the time squash used for Cor filling Is cooked four hours It develops de a n richer flavor or than thon when It Is cooked only two hours The recipe below elow can cnn be he used for fOI either squash or pumpkin pie It has been thoroughly tested In the departments department's depart ments ment's experimental kitchen Squash Pie Pic 1 U tY cupfuls squash 1 I teaspoonful salt gait thoroughly cooked h te teaspoonful all all- canned banned squash spice spice may bo be used Vt 34 teaspoonful teaspoon CuI mace 1 cupful milk 2 eggs cupful sugar 1 tablespoonful butt but but- 1 t teaspoonful can can- ter namon Put all the Ingredients except the eggs and butter in the double bullet boiler I and bring to the scalding point heat Ik-at the eggs well weft and add to the hot lint mix ture tare Stir until It starts to thicken Add the butter Bake Balee the time empty crust until a very light brown timid and pour the hot bot filler Into the pre baked crust without removing It from the oven Bake the whole pie pic In a moderately hot oven until the filling sets |