The Hayti herald. (Hayti, Mo.) 1908-1922, 1920-01-15

If you regard pumpkins as source
pf pies alone you are missing the use
bf valuable winter vegetable that
ran add much variety to the too often
monotonous winter meals. SO this
year, If you have raised pumpkins on
your farm. select number Of the best
and put them away in Il cool, dry cor
ner Of the cellar for various uses or
If you live in Il town buy q 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
good as the pie that you may like for
change.
Pumpkin Bread Pudding.
! | cupful stale bread crumbs.
lA cupfuls sweet milk.
1 cup mashed pumpkin (boiled or steamed
and put through Il colanderD
i-3 cupful sugar.
h teaspoonful salt
l teaspoonful vanilla.
2 egg yolks.
/ tablespoonful butter (melted)
Pour the milk over the bread and
| nllow to stand until the crumbs soften.
Add pumpkin that has been cooked
ind 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 a tart jelly, pile meringue lightly
or top and return to oven long enough
to brown the meringue. Serve cold
| IN, fIn nll lIy
can be omitted and the pudding Is
good even If you do not serve cream
with 1t.
Meringue.
Two egg whites beaten very stiff.
4 tablespoonfuls sugar, a pinch of
salt and one-teaspoonful vanilla.
Pumpkin Corn Bread.
(An old-fashioned favorite.)
cupful mashed 1 teaspoonfuls bak-
pumpkin. ing powder.
! cupful milk. | teaspoonful salt.
| ! cupful cornmeal q b ] C p onfuls
cupful flour. melted fat.
! egg.
Mix in order given. Pour in creased
baking pan and bake 40 minutes in q
hot oven. Cut in squares, and serve
hot.
Recipes for number of dishes in
which pumpkin is prepared as a win
ter vegetable follow:
To prepare the pumpkin, cut open.
cut into pieces Of convenient size for
cooking. One of the most satisfactory
methods of cooking pumpkin is by
steamlng. Remove the skin, place in
a steamer over boiling water, and
steam until the pieces are tender.
Pumpkin prepared in this way is less
watery than the boiled pumpkin.
Mashed Pumpkin.
Force the steamed pumpkin through
colander Season with salt, pepper,
Ind butter. Serve hot.
Pumpkin Timbales.
Very good served with ham or cold
meat of any kind.
VI teaspoonful pep-,1 pint mashed pump.
per. kin.
Il teaspoonful CHINA u cupful milk.
mon. Y eggs.
! teaspoonful salt. ls teaspoonful mace
Mix together and put in buttered
custard cups Stand in pan Of boil
ing water and bake in a moderate
oven for 80 minutes. When the mix
ture is firm turn carefully from the
cups and send to the table. This same
mixture may be baked in 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 custard cups instead OF In
pastry crust.
Cream of Pumpkin Soup
u cupful butter. q cupful mashed
flour. l1a teaspoonfulS salt
tablespoonfuls on u teaspoonful pep
ion juice. per-
d 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 tc
; the boiling point. Serve hot.
creamed Pumpkin.
! Cut the pumpkin in small pieces
Boil in sated water until tender oi
steam If preferred Drain and serve
with white sauce.
,, Glazed Pumpkin.
: Cut the pumpkin meat into strip:
about half an inch thick. Steam ol
boil until partially tender. Place strips
in baking dish and coat each piec,
!. with sirup made by boiling together
N cupful sugar. Y cupful water
/ tablespoonful butter.
Corn sirup may be used In place o
sugar. Place In the oven and cook un
!. til brown.
Diced Pumpkin In Casserole.
| L. .I.I-. L. 4