The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-10-28
THE TIME-HoNoREo PUMPKIN.


Chicago
+ THE TIME-HoNoREo PUMPKIN.
That the days OF thy worth may ,.
heightened below,
And the fame OF thy worth ike a pump
kin-vine grow
And thy life be as sweet, and its las
sunset sky
Gold-tinted and fair as tn yown pumpkin
pie
Thus sang our poet hitter. who be
lonsed TO the land Of pump.lin-pie eaters
And ohter poets have essayed to sing tC
all posterity the attributes ennobHng OF
the pumpkin pie.
IN referring to a recent ultimatum OF
! the pie makers union. the writer face
ticiously remarks. Among other move
ments striking at the very bulwarks Of
civilization is the base proposition u
make the average depth of pumpkin pies
a shade less than ha'f an inch A pump
kin pie. to send sweet solace to the soul
should never be less than one inch thick
and from that up 10 an inch and d half
depending upon the wisdom of the cook
and the capacity OF the persons who dc
the eating
To the orthodox pumpkin pie maker and
eater this Innovation is rank heresy AID
an objectionable tanpering with the per
sonaI privileges of every true-born Ameri-
can, for did not our forefsthers fight
conquer and die to maintain for us the
right to make our pumpkin pies as be
seems Us. as well as TO enable US 10 berw
free 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. Thanksgiv-
ing. Christmas and New Year. the great
est Of these being Thanksgiving. as this
is conceded to be indisputab'y American
not in the origin of the harvest festival,
but because of events which let that
small band of sorely-tried but brave and
heroic people-our New England fore
fathers to adjust an ancient ceremony to
a proper and betting celebration and
Thanksgiving TO a kind and merc.ful
Providence for bOuntiful harvest from
a new and untried soil in a strange
land.
Imagine a Thanksgiving dinner with
out pumpkin pie The fiaky rounds OF
mincs may be reserved for the Christ
mas feast, but the golden squares OF
pumpkin'-evidently the original. orthO-
dOx shape OF the pie-was the golden Wis
ion that made our childish mouths get
kind o watery" and filed our minds with
happy anticipation of the unlimited good
things we were to enjoy with unchided
appetite at grandmother Thanksgiving
dinner.
Imagine too an American cookbook
without at least one recipe for making
this golden crown of the Thanks feast
of golden harvest celebrated in the
golden days of the year or imagine "a
soul with taste any fancy so dead. they
would as soon have squash pie instead
All the possibilities of the pumpkin are
not limited to pie and pastry, however.
as references TO many old and come new
cookbooks will show.
Pumpkin PURGE.
For six or eight persons take three
pounds of pumpkin. cut into pieces and
pared Place in doubie-Doiier. sprinkle
let cook until soft then drain very Dry
as there must be no water in 1t, then
pass through a colander Put about three
pints of milk in your saucepan. add the
strained pumpkin and stir until il comes
to a boil: add very little sugar and
salt and pepper to taste. A few drops OF
onion juice or a little lemon juice may
be added. Serve very hot
Baked Pumpkin.
Cut slices q quarter of an inch thick
from a pumpkin; pei and put layer in
the bottom Of baking dish. sprinkle
generously with sugar, then little
ghround cinnamon and dor with small
pieces of butter Fill the dish in this
manner. covering the top withsdt Imp
manner covering the top well with SUI
gar. Piece 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 until soft. then scrape
out the pulp from the shells, season with
pepper and salt and moisten with little
hot cream or melted butter and serve
same as squash.
Pumpkin Loaf.
Take 4 quart OF stewed pumpkin drain
cd and mashed line: season with tea
spoonful Of salt. add a table spoonful
OF sugar. a teaspoonfuI Of baking soda.
dissolved in little hot water and three
pints II white corn meal or very fine
cracker meal Add little milk or cream
i'm it seems n dry. Mix thoroughly md
steam three hours. then bake FOR one
hour. Eat hot with a hard sauce
Pumpkin MarnsIade.
Cut a ripe yellow pumpkin into large
pieces. pare scrape out the seds and
then weigh To every yound allow a
pound Of sugar and an oragne or lemon.
Crate the pumpkin on coarse CRATER AM
put IL snto preserving kettle with the
sugar. the grated TI1d of the grange or
lemon or the strained Juice LIT Il
boil slowly. stirring frequently and swim
ming well until YOU have a smooth thick
While stiH bot pour e into
glass or china Jars or fumblsrs filing
not quite fun When cold pour over the