The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-10-31
The Time-Honored Pumpkin.

0tIiT1eS SHOULD De addressed.
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Chicago.
The Time Honored Pumpkin.
That the. days of thy lot may be length
And the. fame of thy worth like pump
And thy life be as sweet. and its last
Goid-tinted and fair as thy own pumpkin
pie
Thus sang the poet Whittier, who be-
longed to the land of pumpkin pie eaters
And other poets have essayed to sing 10
all posterity the attributes ennobling Of
the pumpkin pie.
In referring to a recent ultimatu1n of
the pie makers union, one writer face
striking at the very bulwarks of ciViliza-
ton is the base proposition to make the
less than half an inch A pumpkin pie to
send sweet solace to the soul, should
never be less than one inch thick, and
from that up to an incn and a half. de-
pending upon the wisdom of the cook and
the capacity of the persons who do the
To the orthodox pumpkin r,ie maker and
eater this innovation is rank heresy and
an objectionable ta1npering with the per-
Sonal privileges of every true born Amer
lean for did not our forefaIhers fight,
conquer and die to maintain for us the
right to make our pumpkin pies as be-
seems us, as we'll as 20 enable US 10 brew
Tree cup of tea?
The pumpkin is essentially a holiday
fruit. as its season from September to
January covers the three great Ameri-
can festival and feast days, Thanksgiving.
Christmas and New Year, the greatest OF
these being Thanksgiving, this is con-
ceded to be indisputably American, nos
in the origin of the harvest festival. but
because of events which led that small
band of sorely tried but brave and heroic
people-our New England forefatherS to
adjust an ancient ceremony to proper
and BETTING celebration ana thanksgiving
to a kind and merciful Providence for a
bountiful harvest from a. new and untried
soil in a strange land
pumpkin pie. The haky rounds of mince
may be reserved for the Christmas feast,
but ',the golden squares of pumpkin new
identity the original, orthodox shape of the
pie-was the golden vision that made our
childish mouths get Kind o Watery, ana
filled our minds with happy anticipation OIL
the unlimited good things We We're to en-
joy with unchided appetite at grandmoth-
er's Thanksgiving dinner.
Ina CINE, too. an American COOKBOOK
without at least one recipe for making
this golden crown of the Thank feast
golden days of the year. Or imagine "a
soul with taste and fancy so dead, they
All the possibilities of the pumpkin are
not limited to pie and pastry, however. as
references to many old and some new COOK
books will show
PUMPKIN PURGE
For six or eight persons take three
pounds of pumpkin. cut into pieces and
pared. Place in a double boiler, sprinkle le
with a little salt, cover with water and let
cook until soft; then drain very dry, as
there must be no water in 1t. then pass
through coander. Put about three pints
Of milk in your saucepan, add the strain
ed pumpkin and stir until it comes to
boil; add very little sugar ana salL s ana
juice or a little lemon juice may be added
Serve very hot.
BAKED PUMPKIN.
Cut slices a quarter of an inch thick
f.0- r,l~Tr, al ral1f in
the bottom of a baking dish; sprinkle gem
erously with sugar, then little ground
cinnamon and dot with small pieces of
butter. Fill the dish in this manner, COW
ering the top well with sugar. Place in
moderately hot oven and bake until the
sugar becomes syrupy. Another method
is as follows: Cut the pumpkin into four
inch squares but do not peel Bake I'M til
soft. then scrape out the pulp from the
shells. season with pepper and salt and
moisten with a little hot cream or melted
butter and serve-sameeas SQUASH.
PUMPKIN LOAF.
Take a quart Of stewed pumpkin drained
full of salt. add a teaspoonful of baking
soda, dissolved in a little hot water and
cracker meal. Add a little milk cream
if it seems too dry Mix Thoroughly and
hour Eat hot with a hard sauce.
PUMPKIN MARAlABADE.
Cut ripe yellow pumpkin into large
pieces, pare, scrape out the seeds and then
weigh. 10 every pound allow a pound OF
sugar and an orange or lemon. Crate the
pumpkin on coarse crater and put it into
a preserving kettle with the sugar, the
grated rind of an orange or lemon and
the strained juice. Let it boil slowly, stir
ring frequently and skimning well until
you have a smooth, thick marmalade
While still hot pour it into glass or china
jars tumblers, filing not quite fun.
When cold pour over the top a covering
of melted paraffin cover with the lid of
brown paper and keep in a cool, dark
place
PRESERVED PUMPKIN.
Select sound, ripe pumpkin, cut into
pieces about two inches long and an inch
wide; Scrape out the seeds and then boil
the pumpkin gently in clear water until
tender enough to pierce with a straw.
of pumpkin allow pound of white sugar
and lemon to every four pounds Add
the lemon sliced, the sugar and half q
cup of water for every pound of sugar
Let boil gently until a clear syrup is
formed, carefully removing the scum
gently until il looks transparent. place
the pumpkin in glass jars, boil down tina
syrup few minutes then pour over the
fruit and seal like other preserves
CANNED PUMPKIN.
1t may be SteWed for pies. pla ced
boiling hot in glass jars and sealed quick
ly cut into inch cubes, pare, scrapa
out seeds and striney part, cook in clear
water very weak syrup until tender
enough to eat, then place in glass jars and
seal while boiling hot. Some housekeep-
ers use the cold water process with great
success. This answers nicely if the pump
kin is not to be kept very long, and when