Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-10-25
Table and Kitchen.
The Golden Pumpkin and It's Many
Uses Now.

food Is something besides mere satisfac-
ton to the appetite, what visions more per-
sonal more intimate with home life, are
summoned to the mind than those suggest
ed when we see that golden promise O.
| Thanksgiving pumpkin Pies
The very name Is like the magic crystal
in which we see again things dear in men,
DRY If the past Is marked with red-letter
| days to denote country visits to old ances-
| trail homes where the good Old customs Of
our forebears were still continued, and full
ness and plenty without lavishness made
every day Thanksgiving.
We have grown to believe that the pump
kin is an American speciality, while in fact,
II is a vegetable which has been used in
combination with nuts, largely to support
life in various countries. not alone by the
natives, but made use Of by the colonists
| who found at certain times of the year the
supply Of other fruits and relishes wholly
| inadequate entirely lacking.
| We claim the pumpkin by right of in
heritance because our forefathers found 1t
growing in the Indian corn fields and
greatly rejoicing over this palatable and
much needed addition to their too scant
list of food supplies, undoubtedly put their
wits to work in inventing a variety of
seemingly different foods from this source,
in order that its too frequent use, from
necessity, should not pail. No doubt the
pumpkin pie, which is strictly an Ameri-
can institution, was evolved from the inner
consciousness of some ambitious colonial
dame who desired to surprise her guests
with new and tasty dish. The idea of
It's construction was not new but suggested
to her mind by the memory of the cheese
cakes enjoyed in her faraway English
home. People of all nationalities seem to
take kindly to the American pumpkin pie,
a fact easily accounted for, perhaps, be-
cause the pumpkin is quite generally
known and used in other countries than
our own, in various other ways and the
addition of pastry makes it still more ac-
ceptable to French and German taste. With
the former it is known as potron ard is
used with great skill In the production of
entrements. The pumpkin cake or no1iron
a Tantiquaille is an excellent compound
pudding; the pumpkin PURGE Is made with
some liquor or with Parma cheese. The
Germans have also many uses for the
pumpkin or kurbiS.
All VINO understand how to prepare the
pumpkin properly are particular to retain
the essential part of its attractive qualities,
the rich yellow color.
To increase the -palatableness of the
pumpkin when it Is used for pie spices
are used in the combination; and herein
lies the true test for the cooks ability and
good taste; for the pumpkins golden glory
must not be dimmed by so much as q
shadow of the spice groves of Ceylon. Only
a suspicion of its aromatic f1avors Is allow
able. The average pumpkin pie of COM
merce might, more appropriately, be called
spice custard, the too prodgal use of
these flavors destroys the color and flavor
of the pumpkin, the two features which
should be carefully retained in order to
please the American lover of the crown Of
all Thanksgiving feasts, pumpkin pie
Pumpkin PURGE.
Pare off the rind and cut into pieces
three pounds of pumpkin, put in a stewng
kettle with water enough to cover; add a
teaspoonful of salt and boil about twenty
minutes, until SOFT then turn into cloth
and squeeze out every drop of water; rub
through coander; add about three pints
of hot milk and let it boil up, season with
salt and pepper to taste; a very little sugar
and serve with croutOns.
stewed Pumpkin.
Peel and remove the seeds from a pump
kin; parboil it; drain well and wipe on a
cloth; then cut into small pieces. Put three
ounces of butter IN a saucepan and when
melted put in the pumpkin season to taste
with salt and pepper and little grated nut
meg and toss over the fire until quite soft
Butter a baking dish and turn in the mix
ture; sprinkle generously with grated Par
mesan cheese and few fine bread crumbs.
Place in a brisk oven and brown on top.
Serve very hot.
Baked Pumpkin.
Cut the pumpkin into quarter-inch slices
and pare off the rind; put layer in the
bottom of a baking dish, then sprinkle with
sugar and cinnamon and dot with bits of
butter; repeat this until the pan is full.
Have the top we'll covered with sugar.
Bake In moderate oven until the sugar on
top becomes like thick syrup.
Pumpkin Fritters.
Use long. oval. but not too large pump
kins for this. Cut them in long, square fin
gers, place them in a dish, sprinkle with
salt and let them stand for ten minutes
shaking the dish once or twice during the
time. Drain the pieces, wipe on cloth and
rub them over quickly with flour. Put
some fresh beef drippngs in frying pan
or use vegetable oil. and when hot put in
the pumpkin, few pieces at time, and
fry nice brown. When done, dust with
salt and serve on a hot dish, garnished
with parsley.
Pumpkin Pudding.
Pare half of a large pumpkin and cut
into slices; boil until quite soft; drain off
all the water and beat until fine; add a
pint of milk, one-third of cup of sugar
grated peel of a small lemon, two ounces
of currants. washed and picked, and three
well-beaten eggs. Whip the whole together
a few minutes and then turn into a dish
lined with good rich paste and bake in
moderate oven.
Pumpkin Pie.
For three pies take a quart of rich milk.
three eggs, three large tablespoonfuls of
sugar, half "A teaspoonful of salt and GIN
ger cinnamon and nutmeg to taste, but not
destroy the golden color. Then stir In
enough finely sieved, stewed pumpkin to
make a thin mixture or batter. Turn into
dishes lined with a good rich paste and
bake in moderate oven until the custard
is set.
Pumpkin Preserved for Winter Use
Cook and sift 1t as for pies and add to 1t
nearly as much sugar as there is pumpkin.
Put 1t in jars like marmalade. This is
better than the dried pumpkin. Another
way is to cut it in slices or cubes and boil
it tender, then put boiling hot into glass
jars and seal.
Boston Brown Bread.
Mix and sift together one cup of entire
wheat flour, one cup Of graduated corn
meal, one cup Of rye meal. levH' tea
spoonful of salt and a dessertspoonful of
soda. When thoroughly mixed together
stir In a scant cup of molasses and two
cupfuls Of sour milk turn this into we'll
buttered mold. filling two-thirds full; butter
the cover and see that 1t fits closely; bind
n Ct riT of hrtt Bon coo I'M