Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1922-12-14


OF Agrlculturel
Either pumpkin or squash may be
used in the following recipes. which
suggest a number of out-of-the-ordi-
nary dishes made from the sliced or
canned vegetables in addition to pie,
The recipes have been tested by the
United States Department OF Agrieul
ture.
TIC prepare the pumpkin ca squash
cut 1t open, remove the seeds and
stringy portion. and pare. Very young,
tender squash. of the round white or
yellow crocknecked varieties may be
cut up and cooked without pairing.
, When baking Hubbard squash or
pumpkin il may be cit up into three
inch squares clean of seeds and baked
without pairing. rind side down. One
of the most satisfactory methods Of
cooking pumpkin or squash Is by
steaming it till tender in a colander
or steamer over boiling water Cooked
in this way 1t is less watery than
when boiled.
Pumpkin or Squash as a Vegetable
In addition to plain mashed steamed
pumpkin. seasoned with butter, salt
and pepper. or baked squares Of
pumpkin. this excellent vegetable may
be served creamed glazed or en- casse-
role.
Dreamed 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 strip made by boiling
together:
" cup sugar 1 tablespoon butter
" cup water
Corn sirup may be used In place
of sugar Place In the oven and cook
until brown.
Diced Pumpkin in Casserole.
Cut the raw pumpkin into small
pieces, place in glass casserole dish,
or any baking dish with a cover.
Sprinkle with salt and a little pepper.
Allow to each cup of diced pumpkin
half cupful of boiling water and a
tablespoonful of butter. Cover closely
and cook in oven until pumpkin is
tender and the water absorbed. Serve
hot in the dish In which it was baked.
Pumpkin timbales ire very good
when served with ham or cold meat
of any kind.
Pumpkin Tinbaies.
! pint mashed " teaspoon pepper
pumpkin " teaspoon CHINA
X cup milk mon
2 eggs u teaspoon salt
e teaspoon 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 8
shallow dish with cheese grated over
the top. In this case omit the Gin
nam0n and mace.
The flavor of pumpkin combined
with milk In soup appeals to many
palates
Cream OF Pumpkin Soup.
VI cup DuIIeF cups MIX
70 tablespoons x cup mashed
0our pumpkin
TO 2 tablespoons Ia teaspoons salt
onion JUICE v teaspoon pepper
Melt butter In saucepan and stir in
flour. Add salt, pepper and mashed
pumpkin and blend together. Aid
the milk and bring to the boiling
point. Add onion juice when almost
ready to serve. Serve hot.
Pumpkin Used as Dessert.
Pumpkin custard.
/ to IN cups pump u cup sugar
kin or squash VI to teaspoon salt
thoro ughIy u to II tea poon
cooked canned allspice
squash may be u teaspoon mace
usedJ ] tablespoon butter
cup to pint milk " to teaspoon Gin
2 eggs manor
Instead Of pouring this mixture,
which is very similar to pumpkin pie
filling. into pastry shell. 1t can be
turned into ramekins or custard cups
and baked like any custard. in mod
crate oven, set in a pan Of water. In
case the custard is used for a pie the
larger amounts of spice and the
smaller amount of milk may be used
If served as plain custard the smaller
amount Of seasoning Is more appro-
pirate
Pumpkin Bread Pudding.
/ cup stalebread 10 cup sugar
crurnDs ] teaspoon salt
Ia cups sweet milk tea. pooh vanilla
cup mashed 2 egg yolks
pumpkin (boiled tablespoons but
or steamed and ter lmeitedl
! put through col
ancerl
Pour the milk over the bread and
allow to stand until the crumbs soften
Add pumpkin that has been cooked
and put through cclander, before
measuring. Add the egg yolks and
the melted butter. Beat well. Pour
into buttered baking dish and bake
I IN moderate over until the center
Is srnove from tie oven,