Gilpin observer., 1920-05-06
Pumpkin Pump
kn Po

Prepared by the United States Depart
ment of Agriculture.)
If you regard pumpkins as Il source
of pies alone you are missing the use
of valuable winter vegetable that
monotOnous winter meals. So this
year, if you have raised pumpkins on
your farm, select number of the best
and put them away in cool, dry cor
ner of the cellar for various uses or
if YOU live in town buy n number
while they are cheap. Pumpkin and
squash have many possibilities other
than the familiar and popular pie.
Here is a pumpkin dessert quite as
a change.
Pumpkin Bread Pudding.
cupful stale bread crumbs.
IA cupfuls sweet milk.
1 cup mashed pumpkin (boiled or steamed
and put through cOlander.)
1-3 cupful sugar.
u teaspoonful salt
teaspoonful vanilla.
egg yolks.
tablespoonful butter (melted)
allow to stand until the crumbs soften.
Add pumpkin that has been cooked
and put through colander, before
measuring. 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 tart jelly, pile meringue lightly
on top and return to oven long enough
to brown the meringue. Serve cold
with cream. If preferred, the jelly
can be omitted and the pudding is
good even if you do not serve cream
with it.
Meringue.
Two egg whites beaten very stiff
4 tablespoonfuls sugar, pinch of
salt and one-teaspoonful vanilla.
Pumpkin Corn Bread.
Can oldfashioned favorite)
cupful mashedt teaspoonfuls bak
ps.mp<in. ing powder.
| cupful milk. teaspoonful salt.
! cupful cornmeal. TIA b Q o onfuls
4 cupful flour. melted fat.
| egg.
Mix in order given. Pour in creased
baking pan and bake 40 minutes in
hot oven. Cut in squares, and serve
hot.
Recipes for a number of dishes in
which pumpkin is prepared as win
ter 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
steamer over boiling water and
steam until the pieces are tender.
Pumpkin prepared in this way is less
watcry than the boiled pumpkin.
Mashed Pumpkin.
Force the steamed pumpkin through
Il colander Season with salt, pepper.
and butter. Serve hot.
Pumpkin Timbaies.
Very good served with ham or cold
meat of any kind.
IL teaspoonful pep-l pint mashed pump
rcr. kin.
i teaspoonfui CHINA is cupful milk.
mon. z eggs.
teaspoonful salt. rs teaspoonful mace
Mix together and put in buttered
custard cups. Stand in II pan of boil.
ing water and bake in II moderate.
oven for 30 minutes. When the mix.
ture is firm turn carefully from the
cups and send tn she table. This same
mixture may be baked in IL shallow
dish with cheese grated over the ton
In this case omit the cinnamon and
mace.
Individual pumpkin custards may he
prepared In the same way. Use the
usual pumpkin pie custard mixture
and bake in custard cups instead of In
pastry crust.
Cream Of Pumpkin Soup.
!. cupfui butter. IN cupfuI mashed
itabiespo o onfuis pumpkin.
flour. ~ teaspoonfuls salt
tablespoonfuls on y teaspoonful pep
ion juice per.
I cupfuls milk.
Melt butter In saucepan and stir In
flour. Add onion Juice salt and pep.
per and mashed pumpkin and blend
together. Add the milk and bring to
the boiling point. Serve hot.
creamed Pumpkin.
Cut the pumpkin In small pieces
Boil In saltcd water until tender OF
steam II preferred. Drain and serve
1 with white sauce.
Glazed Pumpkin.
Cut the pumpkin meat into strips
about half nm inch thick. Steam OF
boil until partially tender. Place strips
in baking dish and coat each piece
with sirup made by boiling together
u cupfui sugar. Y cupfui water
| tablespoonful butter.
Corn sirup may be used In place OF
sugar. Place In the oven and cook un.
III brown.
Diced Pumpkin In Casserole.
Cut the raw pumpkin into small