The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-12-18
American Speciality,

The universal supremacy of the
pumpkin over other members of the
gourd family is generally acknowledged
and although it is a vegetable that can
temperate and hot climates and is not
peculiar, as a species, to this country
alone, it is shown but scant apprecia-
ton in other lands. The objection to it
asl a culinary vegetable is that it
lacks favor and has a tendency to
t~oughness. But the globes of gold"
which our forefathers found growing in
the Indian corn fields, although they
may not have supplied such d~electable
food as their golden exteriors promised,
were certainly a welcome adjunct to he
spare list of such accessories as fruits
and re1fshes, which the newcomers must
have found a sad privation.
IS IT A CULTIVATED TASTE
1t is quite possible that our fore
fathers accepting altered conditions
h~eroica1ly, cultivated through necessity
a taste for the pumpkin. h being
handed down like the time-honored ira
ditions of those times, has finally es-
tablished the pumpkin a prime favorite
and an accepted companion to that
autocrat who rules Thanksgfving-tide,
Mr.. Gobbler.
The fact that this highly favored veg
etable is sometimes as
"punkin" does not dim it's Iuster or de-
tract from it's Although
the abbreviation bears a distinctly pie
beian sound. it still giIds our thoughts
L SO30 III III Jul Spil1tS Wili lAC
1~ivelfest anticipations of the glories of
Thanksgiving, as we dream of the
t0othsome transition from the golden
seed to the golden blossom and finally
the golden pie. For the genuine
pumpkin pie must be a wheel of gold
and not a dark brown mixture of spices
that so effectually disguise the
one might as well call it by
any name other than pumpkin pie and
it would bear as close a resemblance.
When pumpkins are DEAR, and in spite
of their seeming such a common hardy
vegetable. they rank among the deli
cacies in the city markets; the pie
maker often resorts to squash and
sweet potatoes and produces they
Both these vegetables may be used for
making very delicious pies, but they
cannot satisfy that authoritative taste
for pumpkin which the true American
prides himself on fnheriting from his
colonial "~forebears."
OTHER USES FOR PUMPKIN.
While the pumpkin takes kindly to a
considerable amount of dressing up
with sugar and spice and such things
nice" it may also be enjoyed when
served in a more simple manner, and as
the season for the fresh vegetable is
short 1t is we'll to employ as many
ways of cooking it as possible.
The lovers of this vegetable need not
deny themselves their pumpkin pie as
an occasional treat, at any time, unless
it be during the summer months, as
IttGH CdA Otd 4 QQl1tRh1I dI1NA
pumpkin chips" during most of the
year. Canned pumpkin is used almost
entirely by hotels and professional pie
maker
BAKED PUMPKIN.
Cut the pumpkin in large squares but
do not peel. Place them in a shallow
aking pan with a little water; sprinkle
very lightly with sugar, cinnamon and
dot with butter. Bake until tender and
serve from the shell seasoned with salt.
LOAF
Take a quart of stewed or baked
pumpkin mashed fnes a t-easpoonfHl
each of salt and baking soda. one tea
spoonful sugar and three pints of white
corn meal. Mix all together while hot;
steam four hours, or steam three hours
and bake one. Eat hot with cream
sw~eetened.
PUMPKIN PIE.
Take one quart of rich milk: add
three well beaten eggs and enough
sieved, stewed or baked pumpkin to
make a thin mixture. Qt will thicken
up wonderfully in baking). Add sugar,
salt and either ginger, nutmeg or Gin
namon to suit the taste. All three may
be added if you like YOU pies highly
seasoned The quantity given will make
three pies.