The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-01-17
WHY GO HUNGRY WHEN
PUMPKINS ARE Cheap

Ono cosy way to reduce the cost of
living Is to make larger use Of such
FOOD materials as arc both abundant
and cheap. Into this category tho
| pumpkin readily falls.
| A writer in that excellent periodical.
tho Pictorial Review, declares there
are so many other good ways OF cook
Ing pumpkins. aside from their ESQ for
pies. that 1t Is a pity they should NOT
be moro generally known. Pumpkins
can be made Into fritters custards.
preserves, soup. mullins and small pat
| ties.
! For almost all Of these uses, prelim-
mary cooking is necessary. SO perhaps
1t may DO we'll to go into some details
as to tho best method of doing this.
The average cook cuts the pumpkin
into slices, cookins 1t with as little
water as possible, and when tender
drains 1t and presses out rs much as
possible of the moisture. 1t Is Giti-
cult though, to keep II from scorchins
while cooking and to get 1t thorough
| ly dry afterwards. better and SIM
pier method is to cut tho pumpkin into
large pieces. lay them, skin side up-
permost. in n baking pan and cook I'm
moderately hot oven until tender.
BY following this course the extra
moisture caused by tho water and
steam Is eliminated
II hreless cooker Is part OF the
Kitchen equipment the pumpkin can be
slowly cooked In one OF the large yes-
sells, keeping the temperature up by
the use of tho roasting stone, with
which most good hreless cookers are
equipped nowadays. When tender tho
deshy portion can easily be removed
from the skin, and either mashed
smoothly with Il fork or passed through
sieve. The pumpkin il then ready for
use IN making various dishes.
Pumpkin Irrittcrs.
one cup OF cooled pumpkin pulp, ono
cup of milk, two eggs, one teaspoon
tdl or ground ginger, one-half tea
| spoonful OF salt, ono tablespoonful OF
sugar or molasses, about one cup OF
Hour. one and one-half tcaspoonfuls OF
baking powder.
Sift together into a mixing howl
hour, salt, ginger and baking powder.
beat the eggs lightly; add them TO the
milk; then stir In the sifted pumpkin:
add this liquid mixture gradually 10
tho dry ingredients so rs to form
batter beating until light: put In the
sugar or molasses. either of these be
ing added to assist In browning the
trltters; pour on to hot. creased
griddle as In the making of ordinary
griddle cakes. Bake slowly until
brown on both sides, and servo as an
accompaniment to a stew or pot
roast.
! Two cupfuls OF flour. one-halt ten
spoonful OF salt. two teaspoonfuls of
BAKING powder, two eggs, ono cupful
of cooked, sifted pumpkin, one-uuar-
ter cupful OF melted butter, two thirds
cupful OF milk
sift together nll the dry ingredients;
beat the eggs lightly and add 10 them
the milk and the pumpkin; use the re-
Suitant liquid to moistcn the mullins
Melt the butter and pour 1t into the
mixture. Beat very thoroughly; turn
into hos creased pans and bake about
twenty minutes In n hot oven.
Pumpkin yVanles.
! One-half cupful Of -four one-half
/ teaspoonful of salt, two tcaspoonfuls
OF baking powder, two eggs, one cup
! full of milk. one cupful of pumpkin
pulp, two tablespoonfuls of melted
putter' one level teaspoonful of ground
ginger.
| Sift together the four salt. baking
powder and ginger. Beat the eggs UNI
III quito light; add the milk to them
also the pumpkin pulp: add these to
the dry ingredients. beating and mix
ms thoroughly, so as to mako a
smooth batter. Melt and add tho bur
ter last of all; then bake Just tho same
as ordinary waffies Serve either with
| butter and grated maple sugar or with
n mixture Of syrup and butter heated
together. This Is delicious for either
| breakfast or luncheon.
Pumpkin Pie.
| Two cupfuls Of cooked numnl.;n
one cupful of sugar, one half teaspoon
tul of salt. two largo eggs. ono tea
spoonful of cinnamon. ono teaspoonful
OF ginger. ono pint of scaldcd milk.
| paste.
| Rub the pumpkin through sieve and
add to 1t the sugar, salt spices. milk
and we'll beaten eggs. Cool and uso
to hll n large pie plate, which has been
lined with paste. Bake In a moderate
oven about forty minutes