The Holly chieftain., 1922-12-14
Nay sau..h d Pumpkin

Several Unusual oishes May Be
Prepared BY the unit.d Staten Department
Of Agrtculture.)
Either pumpkin or squash may be
used in the following recipes, which
suggest number Of -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 Agricul-
ture.
To prepare the pumpkin or squash
cut 1t open. remove the seeds and
stringy portion. and pare. Very young,
tender squash, Of the round white or
yellow crooknecked varieties may be
cut up and cooked without pairing.
When baking Hubbard squash or
pumpkin It may be cut 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 1t till tender in colander
or steamer over boiling water. Cooked
In this way 1t Is less watery than
when boiled
Pumpkin or Squash ~ 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.
crsamsd 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 q sirup made by boiling
together:
y cup sugar / 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 1t was baked
Pumpkin tmbales are very good
when served with ham or cold meat
OF any kind.
Pumpkin Tlmbales.
pint mashed y teaspoon peppe,
pumpkin hteaspoon CHINA
y cup milk mon
! eggs u TEASPOON salt
y teaspoon mace
Mix together and put in buttered
custard cups. Stand in pan Of boil
ing water and bake in moderate
oven for 30 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 Gin
namon and mace.
The flavor of pumpkin combined
with milk in soup appeals to many
palates.
Cream Of Pumpkin Soup.
X cup butter cups milk
to tablespoons Y cup mashed
flour pumpkin
1 to tablespoons IN teaspoons salt
onion Juice Y teaspoon pepper
Melt butter In saucepan and stir In
flour. Add salt, pepper and mashed
pumpkin and blend together. Add
the milk and bring to the boiling
point. Add onion Juice when almost
ready to serve Serve hot.
Pumpkin Used az Dessert.
Pumpkin custard.
to ~ cups pump y cup sugar
kin or squash u to teaspoon salt
thoro ughly Y to " teaspoon
cooked Canned allspice
squash may be Y teaspoon mace
usedl ! tablespoon butter
cup to pint milk " to 1 teaspoon cin-
3 eggs namon
Instead Of pouring this mixture,
which is very similar to pumpkin pie
filling, into q pastry shell, 1t can be
turned into ramekins or custard cups
and baked like any custard. In a mod.
crate oven, set In a pan Of water. In
case the custard 10 used for a gle the
larger amounts of spice and the
smaller amount Of milk may be used.
II served as plain custard the smaller
amount Of seasoning 10 more appro-
ne4atA