Highland recorder. (Monterey, Highland County, Va.) 1877-1972, 1920-03-12

Pumpkin Bread Pudding, Corn .srei
$500 kin Poss
prepared by the United States Depar'3
Fl. ment, Of Agricultural
If you regard pumpkins as source
Of pies alone you are missing the use
Of a valuable winter vegetable thar
can add much variety to the too o1teh
monotonous winter meals. SO TINS
year, if you have raised pumpkins on
your farm, select n number of the best
and put them away in a cool, dry cor
ner of the cellar for various uses or
if YOU live in town buy number
while they are cheap. Pumpkin anu
squash have many possibilities other
than the familiar and popular, PIE
Here is pumpkin dessert quite us
good as the pie that You may like FOR
q change.
Pumpkin Bread Pudding.
cupful stale bread crumbs
~ .cuPfus sweet milk.
cup INSISTED pumpkin (boiled or steamed
and put through a colander.l
Is cupful sugar
" teaspoonful salt
! teaspoonfuI vanilla.
2 egg yolkS.
/ tablespoonful butter (melted)
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 a 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.
10 Meringue.
Two egg whites beaten very stiff,
tablepoonfuls sugar, a pinch of
salt and tablespoonful vanilla.
Pumpkin Corn Bread.
can old-fashioned favorite.)
/ cupful mashedEl teaspoonfuls bak-
pumpkin. ing powder.
l cupful m:lkS teaspoontui SAT-.
l cupful cornmeal. ! a e o onfuls
Il 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 Il number of dishes in
which pulnpkin is prepared as win
ter vegetable follow:
10. 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
a colander. Season with salt, pepper,
md butter. Serve hot.
Pumpkin Timbales.
Very good served with ham or cold
meat of any kind.
- teaspoonful pep-l1 pint mashed pump
per- KIN.
4 teaspoonful cinna-Il2 cupful milk.
mon. eggs
] teaspoonful salt. rs teaspoonful mace.
Mix together and put in buttered
custard cups. Stand in a 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 q shallow
dish with cheese grated over the top.
In this case omit the cinnamon and
mace. -
acknowledgements 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. ~ cupful mashed
a b c ontuls pumpkin
flour. lls teaspoonfuls salt.
2 tablespoonfuls on ~ teaspoonful pep
ion juice. per-
4cupfuls 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.
Dreamed Pumpkin.
Cut the pumpkin in small pieces.
Boil in sailed water until tender or
steam if preferred. Drain and serve
with 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 a sirup made by boiling together:
u cupful sugar. 4 cupful water.
tablespoonful butter.
Corn strip may be used in place of
sugar. Place in the oven and cook I'M
til brown.
Diced Pumpkin in Casserole.
Cut the raw pumpkin into small