Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1920-09-28
Pumpkin Piel Have . Piecea

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Pumpkin Pie Have Q Piece?
(By Ruth Fargo5
"There!'' exclaimed the little brid
gayly. "That's done, and I'm sure IT,
right"
tYou didn't forget the salt-like th,
last recipe you copied" twinkled Aun
Anna. with q nod by way of emphasis.
"No-I-did-not!n laughed Doro
thea Dent. "Listen. I'll read"
Dorothea was perched In her fsvorit,
place, the nigh stool In Aunt Anni
Atwood's kitchen, and she had beer
busy copying down one Of Aunt Anna'I
favorite recipes into little blank bool
which was fast turning its pages into q
valuable cookbook, holding nothing bu,
recipes tested and tried. The girlish
bright-eyed matron tucked the pencil
she had been using into her abundan,
brown hair, waved her free hand In 9
little commanding gesture, held up hel
note book and read aloud: "PUMPKIN
PlE!-(Have piece?)
Q cups pumpkin, sifted after being
steamed tender
cups milk
Teaspoonful ginger
Teaspoonful salt
Scant cup sugar
2 eggs
level teaspoonfuls cornstaroh
There! And 1t makes two pies" de-
lighted dainty Dorothea.
"Yes, 1t 10 as easy almost to make two
pies, a. one," said Aunt Anna, matter.
of-factly; and making two pies at time
saves fuel. The heat that will bake one
pie will bake two. Besides, pumpkin
pie keeps good" She considered a mo.
ment, and added: "If 1t has q chance to
keep. Pa and me eat 'em 80 fast they
don't have chance to get stale. We
don't like 'em hot either. But pumpkin
pie seems to be real palatable-and real
digestible. don't know better pie,
myself-and 1t only takes one crust.
That is point In Its favor with folks az
thinks pie crust amt good thing to
eat; and 1t is point in It's favor with
folks as have to be savin' of fst-lard
and sich-same's you and me nave to
save, and everybody ought to-" affirmed
the practical, plump, little old lady, who
had cooked for forty years and more.
"My little one-burner gas stove oven
will hold two pies, as easy as one," said
Dorothea, "but that is all 1t will hold.
I'm going always to make two. Jerry
is awfully fond of pumpkin pie," indul-
gently.
"My oil-stove oven is jes' same size
as your gas oven," meditated Aunt Anna.
"They bake pies right nice, them little
ovens. But when I want to use the
range" she went on, 81 always bake up
on the CRATE. The bottom crust bakes
better, and is never soggy or burned, II
one bakes pies on the CRATE"
"But Just right like the Little Wee
Bears porridge," lifted Dorothea. my
oven burns on the bottom something
dreadful"
"Get some little asbestos mats for
your oven," advised the older woman
quickly. COR have you?'
"No-o-o," admitted Dorothea. ~
mean to-but I keep forgetting. I'll
surely buy some next time l am down
town."
$50 do" said Aunt Anna succinctly.
"You won't have half the trouble after
that"
The eyes Of the younger woman went
skimming over her recent recipe. ~
can steam my pumpkin the day BEFORE u
she unused. "If have 1t ready, I can
steam 1t while getting meal, breakfast
or supper, and save fuel. Or I can
steam Il over the fat-topped sitting room
stove. There are several ways to waste
fuel, aren't there?" turning to her older
ueighbor. "And several ways to save"
Aunt Anna nodded and Dorothea
unused on:
"After have the pumpkin steamed
tender, put 1t through potato ricer.
That Is the easiest way to sift It. And
scoop the pumpkin clear Of the outer
hull before putting 1t into the ricer, then
the small holes will not become clogged
with pumpkin rind, and bits of tough
rind will not be found in the pumpkin
pies-as 1t sometimes is, II housewife
is not pretty particular. Being partic.
ular-" with twinkling glance at her
neighbor, who had taught her all these
fine points in cookery-'makes nicer
pies. 1t pays to be particular" with
satisfied accent.
"It do" said Aunt Anna.
"Now milk. I can use condensed II
want to-one-third milk and two-thirds
water. The ginger and salt and
sugar and cornstarch I sift together and
stir into little of the milk to dissolve,
and then add to the pumpkin. Jerry
and I both like ginger in pumpkin pie.
We surely do"
"Then you can heap your teaspoons
some," said Aunt Anna.
zone needs to modify q recipe accord
ing to the family tastes, doesn't oneP"
unused the younger woman. 81 used to
think q recipe was sort of cut.and-dried
thing. Dump all the Ingredients to.
gether, cook, and pour out perfect
product" She shook her head ruefully.
"There are tricks to all trades"
quoted her neighbor. Sand I some.
times think cooking has got more tricks
to it than any one ever gives credit for
being. Not only because peoples tastes
are different, but the things one works
with are so different. All kinds of quail.
ties, and all kinds of conditions. Some.
times pumpkin is dry. m Gated as meal,
and sometimes as wet az water. And
eggs," meditatively. 'I've seen two
eggs equal to three, many's the time. A
pullst's egg is always small. Not much
more'n half.size. But we pay jes' the
same for pellets eggs as any. An egg
is an egg"
~ guess 1t u.s." laughed Dorothea.
sand pretty important these days, judy
ing by the price. That is why you use
isn't It, to save on eggsp"
EYES," said Mrs. Atwood, "snd in
most things you cook you can substitute
a tablespoonful Of cornstarch for one
egg"
IAN item worth knowing" thought
Dorothea. Then: eff use beet sugar,
shall make my cup 'scant'r'
"Best not" answered her teacher.
"Beet sugar, as q rule, is much coassr
grained. A scant cup of fine-grained
sugar 10 equal In sweetening power to q
full cup of q coarser-grained sugar.
That's thing many housewife don't
consider"
"They forget about the amount OF
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