The Barre daily times. (Barre, Vt.) 1897-1959, 1913-12-08
Pumpkin Pie Takes Lead.

In New England, in the olden DAVIS.
the pumpkin was never peeled, in max
ing pies, but, after being washed and
scrubbed, was cut up in small pieces and
all the woody fibre scraped off. just
enough water was added to prevent the
pumpkins burning, and it was cooked
for several hours, says a Newark News
contributor, To-day the fireless cooker
is admirably adapted to the slow cook
ing process so necessary for pumpkin.
When tender and cool enough to handle,
the skin is taken off and the pumpkin
remainder pressed through sieve.
Measure ont five cupfuls Of the pumpkin
and allow to it a. teaspoonful Of CHINA
mon, two teaspoonfuls of ginger and a
generous cupful of brown sugar Stir
in four beaten eggs, quart Of milk
and half a cupful of cream. Pour into
the pastry.lined pie plates and bake till
firm.
Another delicious pie is made after
this recipe: Mix together two-thirds OF
cupful of brown sugar, teaspoonful
OF einnamoi., half a teaspoonful each OF
salt and ginger, and stir it into one and
a half cupfuls of steamed pumpkin
pressed through sieve. Then add two
eggs, beaten slightly, one and half cup
fuls of milk and half cupful OF cream.
Bake in lower crust and serve with a
sauce made after this recipe: Cream
quarter of a cupful of butter and add
gradually, while beating constantly. one
and half cupfuls of brown sugar; then
add the yoll1s of two eggs, well beaten,
and half cupful of mill. Cook over
hot water stirring constantly till the
mixture thickens. When thick and
smooth, pour onto the whites Of two
eggs, beaten stiff, beating constantly as
it is poured on.
A pumpkin pie served with a boiled
custard is another tasty dessert. The
filling for this pie is made by mixing
one and a half cupfuls of the stewed and
strained pumpkin with one and half
cupfuls of milk, beaten egg, three
quarters of cupful of brown sugar. a
tablespoonful of butter, half teaspoon
full each of salt and ginger and tea
spoonful of cinnamon.
Another delicious dessert is to make
the pie as directed above, and. when it
is cold, heap il well with whipped cream,
sweetened to taste.
Pumpkin may be served as a vepe-
table. Peel and cut the pumpkin into
slices, boil in salted water until tender.
and season with salt, pepper and butter.
1t also can be cut in slices and baked.
In fact, pumpkin may be cooked as win
ter squash is cooked with very good eff
feet.
A pumpkin pudding is a vegetable dish
a little out of the ordinary. Take a
,upful of the pumpkin, cooked and
pressed through sieve; add two table
spoonfuls of melted butter, quarter of |
\ cupful of milk, salt and pepper to sea-
son and the yolks of two eggs, well |
beaten When these ingredients are
mixed, fold in the beaten
whites, turn into buttered mold, put |
N pan of hot water and bake until |
irm, Turn from the raold and serve |
With a rich cream sauce seasoned with |
,alt, pepper, celery salt and mace.
To preserve pumpkin, slice the pump
Kin very thin and put the slices III lime
water. At the end of "a hours, drain, |
wash and wipe dry. Make a sugar and |
water syrup using half as much water
Is sugar, and, when thick, put the pump
rim slices into it TO simmer until tender
or day. havoring with as much lemon
IS YOU wish. Let them stand in the syr
ID over night, and cook again the next
Law if necessary. When done, the pump
lin should be crisp and transparent.
Put the slices into stone crooks and COW
II.
A little cooked and mashed pumpkin
nay be added to pancakes with very
God effect.
Dorothy Dexter.