The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-01-04
Pumpkin and It's Uses .
PUMPKIN SOuP.


Take six pounds of pumpkin, pare Off
the rind. cut in pieces and put into u
deep saucepan, cover with water, add a
little salt. cover and boil until tender
(about twenty minutes): then squeeze
out all the water and rub through a
colander. Scald three pints of milk.
add the strained pumpkin and let it
boil up. Season with salt, pepper and a
very little sugar and serve very hot.
The pumpkin will absorb a great deal
of milk and if very dry three pints
may not be enough to make it the
proper consistency of rich cream.
PUMPKIN MARMALADE.
Take ripe, deep yellow pumpkins for
this. Pare and cut into large pieces:
scrape out the seeds and soft. stringy
part; to every pound allow one pound
of sugar, one orange and one lemon.
Crate the pieces of pumpkin and put
into a preserving kettle with the sugar;
the grated rind of the orange and lemon
and the strained juice. Let it boil slow
ly, stirring frequently with a wooden
paddle and Swimming off any scum that
arises. Cook until smooth and thick.
Then pour into glasses and when cold
cover the same as jelly.
PUMPKIN FRITTERS.
Take a small oval pumpkin: cut off
both ends and then cut in long square
fingers. Lay the pieces on a disn:
sprinkle with salt and let stand for ten
minutes; shake them two or three times
during the time. Drain and wipe each
piece dry and cover well with flour.
fried potatoes.
PUMPKIN CHIPS.
Take a round field pumpkin in prime
condition. Slice, pare and take out the
seeds Then cut it into very thin oh
long slices and as near same size as
possible Weigh the chips and to each
pound allow one pound of granulate
sugar and half cup of strained lemon
juice with the grated yellow rind. Place
the chips and sugar in preserving ket-
tie in layers. Then pour the lemon
juice over the chips; cover with a plate
and let stand until morning. Then
place over the fire and when it comes
to boiling point place it where it Will
cook very gently until the chips are
transparent and tender. Take them up
carefully and lay them on a platter
to cool. When cold place in jars: heat
the syrup to boiling and pour over the
chips. When cold put them away with
your other preserved sweets.
A. d. Writes: Would you give a re-
cipe fixing citron for cake or to use in
fruit cake?
CITRON FOR FRUIT CAKE.
We do not know whether our CORE
spondent means a recipe for conserv~
ing citron or simply preparing it for the
cake mixture We presume she means
the latter as it is cheaper and less trou-
BILE to buy that which is already dried.
Half pound of citron Is quite sufficient
for a rich fruit loaf. Either cut the cit
ron in very thin slices about an inch
long and half an inch wide or in little
straws an inch long and eighth of AN
inch square Mix with the other fruit
and flour well to prevent the fruit from
sinking to bottom of cake. Choose the
green instead of brown citron for
white cake. It looks prettier and is
usually more tender.
Inquiries Answered.
Mrs M. d. J. writes: Is boiling a bet
ter way to cook fowls and turkey than
BOILED FOWL
When fowls and turkeys are old and
tough the better way is to boil them un-
til nearly done. then put them in the oven
to brown This will make them tender.
juicy and almost as fine favored as the
roasted young chicken or turkey. But
many consider boiled fowls rather insipid
when not finished in the oven
ACCOMPANIMENTS TO ROAST PORK.
Mrs. c. T.-What are meant by the ac-
compartments to roast pork?
Apple sauce and sage and onion stuff
fling. These are eaten with roast pork.