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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

RECIPES FOR PIES

CARROT CUSTARD
 

 Cook carrots until tender, then mash and rub through a fruit sieve. To 2 cupfuls of carrot add 1/2 cup of sugar and a pinch of salt; stir into it till smooth 2 tablespoonfuls of flour, then add 3 pints of new milk and 4 well-beaten eggs; put in a baking dish and set in a shallow pan of boiling water and bake in a moderate oven until light brown. If spice is desired, half a spoonful of ginger and cinnamon may be added. This can be used for pies also, and is a good substitute for pumpkin.

Sister Emma Whisler Click, Tekoa, Wash.