The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-10-26
THE GOLDEN PUMPKIN.

The GOLDEN PUMPKIN.
To the imagination of those to whom
food is something besides mere salts
faction to the appetite. what visions mora
personal, more intimate with hsme life.
are summoned to the mind than. those
suggestions when we see that golden
promise O Thanksgiving pumpkin pies"
The very name is Ike the magic crystal
In which we see again, things dear in
memory if the past is marked with red
letter days to denote country visits TO old
ancestral homes where the good old Gus
toms Of our forebears were stin con-
tInued, and fullness and plenty without
lavishness made every day thanksgiving.
We have grown to believe that the
pumpkin Is an American specially, while,
in fact. it is a vegetable which has been
used in combination with nuts. largely 10
support life in various countries, not
alone by the natives. but made use of by
the colonists, who found a certain times
OF the year. the supply Of the fruits and
relishes wholly inadequate or entirely
lacking.
We claim the pumpkin by right of in
heritanee because our forefathers found
it growing in the Indian cornfelds. ana
greatly rejoicing over this pslatable and
much needed addition 10 their TOO scant
list OF food supplies, undoubtedly put
their wits to work il inventng a variety
CT 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 American 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 far away English home. People of
all Municipalities seem to take kindly TO
the American pumpkin pie. a fact easily
accounted for, perhaps. because The pump
kin is quite generally known and used IN
other countries than our own, in various
ether ways and the addition Of pastry
makes it more acceptable 10 French and
German tastes. With the former it is
known as potiron and is used with great
skill in the production of soups. purees.
creams, tarts and other entremeuts. The
pumpkin cake or potiron a Iant:quaille.
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
l1uTbis
All who understand how to prepare the
pumpkin properly are particular to retain
the essential part of its attractive quail
ties the rich yellow color
To increase the palatableness of the
pumpkin when it is used for pies, 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 /
SIS a shadow Of the spice groves Of Cey-
ION. Only a suspicion of its aromatic |
favors is allowable Tho average pump /
Kin pie of commerce might more appro- ]
rriately be called spice custard, as the (
too prodigal use Of these favors destroy /
the color and flavor of the pumpkin the I
tow features which should be carefully I
retained in order TO please the Ameri- /
can lover of the crown Of all Thanks |
giving feasts-pumpkin pie.
Pumpkin PURGE.
Pare off THE rind and cut into pieces |
three pounds of pumpkin. put in stew
ing kettle with water enough to cover:
add a teaspoonful of salt and boil about 1
twenty minutes until soft: then turn /
into a cloth and squeeze out every drop I
Of water: rub it through a cOlander; add
about three plnts of hot milk and let
it boil up; season with salt and pepper /
to taste: very little sugar and serve
with croutons.
Stewed Pumpkin.
Peel and remove the seeds from a
pumpkin; parboil it: drain we'll and wipe
on a cloth; then cut into small pieces.
Put three ounces of butter in a sauce
pan and when melted put in the pump
kin: season 10 taste with salt and pep
per and a little grated nutmeg and toss
over the fire until quite soft. Butter
a baking dish and turn in the mixture;
sprinkle generously with grated parme-
san 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; pat a 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 well COW
cred with sugar. Bake in a moderate
oven until the sugar on top becomes like
q thick syrup.
Pumpkin Fritters.
Use long. oval, but not too large pump
aims for this Cut them in long. square
fingers. place them in dish. sprinkle
with salt apd let them stand FOR ten
minutes. shaking the dish once or twice
during the time Drain The pieces. wipe
on q cloth and rub them over quickly
with four. Put some fresh beef drip
ping. in a frying pan or use vegetable
oil- and when hot, put in the pumpkin.
a few pieces at a time and Frs a nice
brown. hen done. dust with salt and
serve on a hoto dish sarnished with
parsley.
Pumpkin Pudding.
Pare half Of large pumpkin. and cut
iuto slices: boil until quite soft. drain
Of all the water and beat until me,
add pint of riIk. on-third q cup Of
sugar. grated peel Of a small lemon.
two ounces Of cuIrants washed and
picked and three well beaten eggs Whip
the whole together q Few minutes ard
then turn into dish lined with good,
zen paste and bake II a moderate oven.
Pumpkin Pie
or three pies take quart q rich
Mia. three eggs. three large tablespoon
fuis Of sugar. half a tsaspoonf0i Ct salt
and ginger. cinnamon and nutmeg q
taste hus net destroy the golden color.
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