Evening star., 1907-11-02
I IOUSE==
HOLD


Hungry or course n this bra INK
"atrnosph-rr The child tnal docs r.t
come in from school and makr a 1.rlln'
for tie eookS jar or apple oask,t needs
looking after There is something rad
cally wrong. The man who aoss not S'0I
back his plate for another piece uf Tia.
delicious homemade pumpkin p--. or bc-
gin to think IongIngly Of auckwheat cakes
and country sausage, nad better step ia
and ask his doctor for an examination.
and the woman who s not thankful u
substitute an Irish stew or oyster fry for
an eclair charlotte russo had better
bring out her bottle Of tonic. There Is
time fer every thing, ana this - the time
! to DE hungrJ. Hearty Cisaes tahorei
| through the summer for hlgleuir reasons
may now be taken with impunity pre-
vided, always. that there ;tre exercise ard
/ fresh air to aid in their digestion.
P!e lovers (and their name IS iesicn),
who for ii few years past have fit they
must disguise theIr preferences, because
| light, delicate puddngs We're NOR cs-
| thetiC, have taken heart lattcrly. and
| boldly Haunt their fcndness lor PIE. sure
Of good company. Props-iy made and
eaten III moderation, pie is d wholesome
| food.
Who'll dare deny the truth, there's
| poetry in ple?' says LOugfellOw. AMI
surely We have more things more idylIlc
! than Whittier's tribute to the pumpkin
pie. Henry Ward Bee chers to the apple
and all the old English writer's to The
mnce.
Pumpkin Pie.
Just now the pumpkin pie is the one to
Conjure with. Thanks to our up-to-date
canning and evapOrating methods. We
may have pumpkin pies all the year
round; but there is not so much poetry or
/ distinctive association in taking our pcs
I
| beaded with frost, OF al least that good
! middle man, tie family grocer
! Having found your fruit loved of boy
/ hood, choosing one OF a rich orange
| Color. wash well. cat in halves and
scrape out the inner iiOers that hold the
! ; eos Now you may place on a butt=rcd
! dripping pan and bake in the oven until
! tn pulp Is tender. or cut ~ inch pics
without pee.inS; pat into a large kettle
with about a cuQful of boiling water,
cover closely and simmer on the back of
/ the stove for five or six hours until ten
! der. sweet ana nearly dry. Then pull of
what skin you can (thls in either way you
are preparing it, and rub the pulp tn; Ough
a colander If 1t seems at all watery, let
! II drain over night, saving the JUICE 10
use for any kind of brown bread or muf-
fms When ready to bake your pies.
measure the pulp. ard to four CupfEl5
| strained pumpkin allow four Cupfus rich
milk, four well-beaten eggs, a teaspoOnful
salt large cup su raF or part sugar and
| nutmeg. busting of mace and cinnamon
and two teaspoonfuls ginger Beat well.
taste to see if sweet enough or seasoned
properly, turn into deep pie plates lined
with good pastry, and bake in a hot oven
until q rich golden brown. aromatic and
mouth watering. AS pumpkin pies require
! a hot oven, and she rim is apt to burn
| before the inside is laked to perfection,
! it is good plan to heat the mixture
scaIding hot before pouring into the pie
! p ates. The pies should be baked soon
as filed else the crust viii be clammy.
! Some cooks like the addition Of little
! rose ffavoring to tileir pumpkin pies. and
! a new culinary wrinkle is 70 make iudi-
yidual pi. 5. instead Of The usual family
/ size.
Pumpkin as a Vegetablef
! II you have never served pumpkin as a
vegetable Try this Italian method: Place
sliced pumpkin Cpeeledl In sa.ted boiling
water and cook fifteen minutes. Drain.
| Put a generous piece of butter in a frying
| pan, and as soon as hot lay in the sliced
pumpkin. seasoning with salt and pepper.
Toast over the fire a few moments Lay
! the slices in a baking dish. pour the but
ter over them. sprinkle grated cheese on
top and bake until nicely Drowned. Srve
very hot.
Mashed Pumpkin.
| This is one of Oscars recipes, master ot
|
slice of pumpkin, remove the seeds and
| cut into squares. Place in a stewpan
with a large lump Of butter and small
| quantity of water. season to taste with
salt and pepper and simmer over slow
| fire until quite soft. Mash the pumpkin
! with a wooden spoon and pass through a
fine hair Sieve. Place one ounce butter
| in u saucepan with a tablespoonful hour.
| Mix over the fire, thea stir In the pump
| kin pulp, moistening with a ltu- milk
/ and seasoning with grated nutmeg. sur
| the whole over the fire until very hot.
| then pile on a hot dish, garnish with
| croutons of fried bread or sippeta of
| toast. and serve.
Dried Pumpkin for Winter.
Not every one knows that pumpkin is
readily dried to keep for use when fresh
pumpkins are out Of season. Peel and
cut into thin strips. Lay on sheets of
! brown paper or plates in the oven ana
dry slowly all day, leaving the oven door
open. When dried into chips. wrap in
paraItin paper and pack in bags hanging
! in pantry or storeroom, whore they will
! be entirely free from danpnrss. NH"n
needed for pies, soak IN htJle water
and cook until soft.
German Pudding.
These are the days when hot, steam
| ed pudding Is ore attractive than
| frappe Put a pint Of milk in double
| boiler with a thin strip Of lemon peel.
| When the milk is hot and well favored
| pour 1t over a half pound bread crumbs.
| Let the crumbs soak until Softened, ten
| beat in one egg, tablespoonful butter
and two tablespOOnfuls sugar. Butter a
| pudding mold. put in layer OF the bread
| mixture, then layer of stiff Jam. Re
peat until the mold is fun, having the
last layer of buttered bread crumbs Cover
with houred cloth and boil for an hour
and half. Serve with any good sauce.
Sauce for Fruit or Plum Pudding.
Here are directions for making a good,
plain pudding sauce suited to almost
any steamed or baked pudding Put
large tablespoonful OF butter in Il sauce
pan and when melted add two level table
spoonfuls -four. Stir until blended, tnen
pour in gradually cup and a half of hot
water and stir until well cooked. Add Il
cup brown sugar. two teaspOOufulS lemon
Julce and "A little grated nutm X As soon
as the sugar is dissolved serve.
Flour Pudding.
This is a most excellent pudding. pre-
ferred by many to cDrnstarcu. which 1t
resembles Put a quart of IN IL IN IA.
double boiler When it reaches the boil