Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-10-27
Table and Kitchen.
The Time-Honored Pumpkin.


And thy life be as sweet and its last sunset sky
Gold tinted and fair as thy own pumpkin PIE.
Thus sang our 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 ultimatum of the
pie makers union, one writer facetously
remarks: Among other movements strik-
ing at the very bulwarks OF civilization is
the base proposition to make the average
depth of pumpkin pies n shade 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 inch
and half, depending upon the wisdom OF
the cook and the capacity of the persons
who do the eating"
To the orthodox pumpkin pie maker ana
eater this innovation is rank heresy ana an
tampering with the personal
privileges of every true-born American, Ior
did not our forefathers fight, conquer ana
die to maintain for us the right to make
our pumpkin pies rs beseems us, as well as
to enable us to brew free cup OF yea Got.
The pumpkin is essentially holiday FRUIT,
as its season from September to January
covers the three great American 1estlVai
and feast days, Thanksgiving. Christmas
and New Year, the greatest OF these pelns
L u,
disputably American, not in the origin OK
the harvest festival. but because of events
which led that small band of sorely tried
but brave and heroic people-our New Eng
land forefathers-to adjust an ancient cere-
mony to a proper and BETTING celebration
and Thanksgiving to a kind and merciful
Providence for bountiful harvest from
new and untried soil in strange land:
Imagine a Thanksgiving dinner without
pumpkin pie. The fiaky rounds OF mlnce
may be reserved for the Christmas feast,
but 1.-The golden squares or pumpkin -eVi-
IDENTIFY the original, orthodox shape OF the
pie-was the golden vision that made our
childish mouths 'get kind o watery, and
filled our minds with happy anticipation OF
the unlimited good things we were to ENJOY
with unchided appetite at grandmother
Thanksgiving dinner as
Imagine. too. an American cook book with
out at least one recipe for making this COL
den crown Of the thank s feast of golden
harvest celebrated In the golden days or
the year. Or imagine "a soul with taste
and 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
reference 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 with a lit
tie salt. cover with water and let cook until
soft: then drain very dry as there must be
no water in it, then pass through a colan-
der. Put about three pints of milk in your
saucepan, add the strained pumpkin ana
stir until IT comes to boil add a very lit
tie sugar and salt and pepper to taste. A
few drops of onion juice or little lemon
juice may be added. Serve very hot
Baked Pumpkin.
Cut slices quarter of an inch thick from
a pumpkin; peel and put layer in the bot
tom of a baking dish; sprinkle generously
with sugar then a little ground cinnamon
and dot with small pieces of butter. Fill
the dish in this manner. covering the top
well with sugar Place in a moderately hot
oven and bake until the sugar becomes
Syrupy. Another method is as follows: Cut
the pumpkin into four-inch squares, but do
rot peel. Bake until soft. then scrape out
the pulp from the shells. season with pep
per and salt and moisten with a little hot
cream or melted butter and serve same as
squash
Pumpkin Loaf.
Take quart of stewed pumpkin drained
and mashed fine; season with teaspoonful
of salt. add a tablespoonful of sugar, q tea
spoonful of baking soda. dissolved in lit
tie hot water and three pints of white corn
meal or very fine cracker meal. Add little
milk or cream if it scenes too dry Mix
thoroughly and steam three hours, then
bake for one hour. Eat hot with nara
sauce.
Pumpkin Marmalade.
Cut ripe yellow pumpkin into farge
pieces pare scrape out the seeds and then
weigh. To every pound allow a pound of
sugar and an orange or lemon. Crate the
pumpkin on coarse crater and put it into a
no tod
rind of the orange or lemon and the
strained Juice. Let it boil slowly, stirring
frequently and slsimming well until you
have a smooth. thick marmalade. While
still hot pour ii into glass or china
Jars or tumblers, filing not quite full. When
cold pour over the top a covering of melted
paraffin. cover with the lid or brown paper
and keep in cool. dark place.
Preserved Pumpkin.
Select a 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.
Then drain and weigh. To each pound of
pumpkin allow a pound of white sugar and
a lemon to every four pounds. Add the
lemon sliced, the sugar and a half cup
of water for every pound of sugar. Let boil
gently until a clear syrup is formed, care
fulIY removing Ile scum as II GIiScS, tHell
put in the pumpkin, cook gently until it
looks transparent. place the pumpkin IN
glass jars, boil down the syrup few min
utas then pour over the fruit and seal like
other preserves.
Canned Pumpkin.
1t may be stewed as for pics. placed boil
ing hot in glass Jars and sealed quickly or
cut into inch cubes, pare, scrape out seeds
and stringy part, COOK in clear water or very
weak syrup until tender enough to eat,
then place in glass jars and seal while boil
ing hot. Some housskeepe~s use the cold
water process with great success. This an
swers nicely if the pumpkin is not TO be
kept very long, and when canned in this
manner ii can be cooked and used in any
way desired.
Pumpkin Patties.
Take two cupfus of pumpkin that has
been steamed and rubbed through sieve.
Sweeten with cup of sugar add four
slightly beaten eggs, a PINT of rich milk,
half a cup of maple syrup and nutmeg, Gin
namon or ginger and salt to suit the taste;
then add two ounces of melted butter. Mix
all well together and fill little pattie tins
81 tel, ,,,,ff