The Washington times., 1919-11-12
Saving Money IN the Home
Little Tricks For Women
IN Household Economics
By ELIZABETH LArT1MER
BY ELIZABETH LAfTIMER.

VI A q =
w pumpkin, everyone immedi-
ately thinks of pumpkin
pie when, as a matter of fact, there
are a number OF unusual ways in
which this delicious vegetable can
be used. Many people, too. only use
the pumpkin at this time OF the
year. not realizing that extra pump
kins may be stored away 20 add va
riety to winter meals which be-
come monotonous enough before the
next advent of fruits and vegetables
A cool. dry corner of the cellar or
cold closet. IL you live In an apart
ment, makes the best place 70 put
the extra ones and also some
squash.
I have already printed an eggless
pumpkin pie so I'm just going TO
give the less well known ways OF
cooking it other than as a pie NIL
ing.
Pumpkin Bread Pudding.
cup stale bread crumbs
cup mashed pumpkin 0boiIed or steam
ed and put through q colsnder).
Ia cup sugar
u teaspoon salt
] teaspoon vanilla
egg yolks.
/ tablespoon butter (neited).
Pour the milk over the bread and
allow to stand until the crumbs
soften. Add pumpkin that has been
cooked and put through a colander.
before measuring. Add the egg
yolks and the melted butter. Beat
well. Pour into buttered baking
dish and bake In a moderate oven
until the center is firm Remove
from the oven. spread the top with
a tart jelly, pile meringue lightly
on top and return 10 oven long
enough to brown the meringue-
Serve cold with cream II preferred,
the jelly can be omitted and the
pudding is good even II you do not
serve cream with it
Merinsue.
Two egg whites beaten very stir,
four tablespoons sugar, a pinch of
salt and one-half teaspoon vanilla
Pumpkin Corn Bread
Can old-fashioned favorfte)
cup mashed teaspoons baking
/ cup milk teaspoon salt
/ cup cornmeaL tablespoons melt
Il cup flour. ed fat
] egg
Mix in order given. Pour in
CREASED baking pan and bake 40
minutes IN a hot oven. Cut In
squares, and serve hot
Recipes for a number Of dishes In
which pumpkin is prepared as q
winter vegetable follow:
To prepare the pumpkin, cut open.
remove seeds and stringy portion.
and cut into pieces OF convenient
size for cooking. One of the most
satisfactory methods Of. cooking
pumpkin is by steaming. Remove
the skin, place in q steamer over
boiling water, and steam until the
pieces are tender. Pumpkin pre-
pared in this way is less watery
than the boiled pumpkin
Mashed Pumpkfn.
Force the steamed pumpkin
through a colander. Season with
salt, pepper, and butter. Serve hot
Pumpkin TimbaleA
Very good served with ham or
cold meat of any kind
pu%psin Raps mashed t:sDssn ss..Sssn ss1ns. s:Sps
u cup milk mon
eggs. teaspoon sAft
Mix together and put in buttered
custard cups Stand in a pan Of
boiling water and bake In q mod
crate oven for 80 minutes When
the mixture is firm turn carefully
from the cups and send to the
table This same mixture may be
baked In a shallow dish with cheese
grated over the top. In this case
omit the cinnamon and mace
Individual pumpkin custards may
be prepared in the same way. Use
the usual pumpkin pie custard
mixture and bake In cur.srd cups
instead Of in pastry crust
Cream Of Pumpkin SOunL
a cup butter. q cup Of mashsd
tablespoons flour. pumpkin
Tablespoons onion III teaspoons An
juice teaspoon pepper
cups milk 0..-@a" --.---'
Melt butter in saucepan and stir
in flour. Add onion Juice, salt,
and pepper and mashed pumpkin