Gilpin observer., 1920-01-15

pumpkin 6reao Fuooin9, SoTh oTee
kin Poss
prepared by the United States Depart
ment of Agriculture)
If you regard pumpkins as source
OF pies alone you are missing the use
of valuable winter vegetable that
can add much variety to the too often
monotonous winter meals. So this
year, If you have raised pumpkins on
your farm, select a number of the best
and put them away in cool, dry cor
ner of the cellar for various uses or
if you live in n town buy Il number
while they are cheap. Pumpkin and
squash have many possibilities other
than the familiar and popular pie.
Here is pumpkin dessert quite as
good as the pie that you may like for
a change.
Pumpkin Bread Pudding.
l cupful stale bread crumbs.
N cupfuls sweet milk.
cup mashed pumpkin (boiled or steamed
and put through a colander.)
1-3 cupful sugar.
" teaspoonful salt
l teaspoonful vanilla.
egg yolks.
Pour the milk over the bread and
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
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.
Two egg whites beaten very stiff.
tablespOOnfuls sugar, pinch of
salt and one-teaspoonful vanilla.
Pumpkin Corn Bread.
Gan old-fashioned favorite.)
cupful mashedli teaspoonfuls bak-
pumpkin. ing powder.
| l cupful milk. teaspoonful salt
l cupful cornmeal. "a b J e $ onfuls
| Y cupful flour. melted fat
l 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 us 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
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
II colander. Season with salt, pepper,
and butter. Serve hot.
Pumpkin Timbaies.
Very good served with ham or cold
meat Of any kind
" teaspoonful pep-l1 pint mashed pump.
per. kin.
X teaspoonfui CHINA " cupful milk.
mon. 2 eggs.
teaspoonful salt. Il teaspoonful mace.
Mix together and put in buttered
custard cups. Stand in n pan of boil
| ing water and bake in 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 Pic custard mixture
and bake in custard cups instead of In
n pastry crust.
Cream Of Pumpkin Soup.
Y cupful butter. cupful mashed
| flour. ~ teaspoonfus salt
2 tablespoonfuls on " teaspoonful pep
| ion juice. per.
| 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 salted water until tender or
steam If preferred. Drain and serve
with n white sauce.
Glazed Pumpkin.
Cut the pumpkin meat into strips
about half an inch thick. Steam or
boil until partially tender. Place strips
| in baking dish and coat each piece
with sirup made by boiling together:
VI cupful sugar. x cupful water.
tablespoonful butter.
Corn sirup may be used in place OF
sugar. Place in the oxen and cook iln-