Great Falls tribune. [volume] (Great Falls, Mont.) 1921-current, 1922-11-12

many varieties of the pumpkin. but this
story deals with just the old-fashioned
kind that grows to mammoth size while
hiding away in the cornfields-
Cream of Pumpkin Soup
Take q quarter of a medium sized
pumpkin and stew until tender. Then
mash it very fine. adding to it a quar-
ter cupful of sugar, a heaping table
spoonful of butter, a half teaspoonful
of salt, the beaten yolk of an egg, and
q half cupful of heavy cream. Set the
mixture over the tea kettle to keep
warm. Strain a pint Of the pumpkin
water into a pint of rich milk, then
heat in a double boiler. When hot,
stir in the pumpkin mixture and stir
until well blended and slightly thickened.
Serve hot.
Pumpkin FrItters
Make a good fritter batter Of one
cupful of flour, two ~teaspoonfuls of
baking powder. two ta~blespoonfuls of
cornstarch, a saltspoonful of salt, and
four tablespoonfuls of sugar. Mix well
and add a tablespoonful of melted but
ter. the beaten yolk of an egg and a
quarter cupful Of milk, then the beaten
white of the egg. Beat well, then
add a small cupful of the stewed and
mashed pumpkin. Fry in deep fat,
drain and serve in a napkin busted with
powdered sugar.
italian Baked Pumpkin
Cut pumpkin enough in two-inch
squares to fill a pudding dish. Boil In
sailed water until tender. Then drain,
dust with pepper. salt and a little sugar.
Put in a buttered pan and sprinkle with
grated cheese. Bake a delicate brown.
Serve On a hot dish with a good brown
sauce.
Fried Sliced Pumpkin
Peel. seed and cut in slices about two
cupfuls of pumpkin. Parboil in salted
water for a few minutes. drain on q
cloth, dust with pepper, salt, a tiny bit
of sugar and grated cheese. Fry in hot
fat. drain on paper and serve on a hot
dish or as a garnish to fried ham.
Pumpkin Salad
Peel. seed and parboil a good sized
piece of pumpkin until done-but not
soft. Drain, cool, then chop coarsely.
Dust the pumpkin with a little p
salt and sugar. Add a half cupful of
large, seeded r%aisins. a half cupful of
chopped. white celery tops. and the
heart of lettuce cut in small pieces.
Mix the ingredients with II cupful of
~mayonnalse, and serve on lettuce leaves.
Pumpkin savores
Peel. seed and parboil a quarter of a
pumpkin until done, but not soft. Drain,
cool and slice in half-inch thick slices.
DIP the slices in melted butter. dust
with pepper and salt. Lay in a but
tered baking pan. dot with butter.
sprinkle thickly with brown sugar. and
put IN the oven. Brown like sweet
potatoes, and serve hot with the meat
course. The savories take the place of
potatoes.
old-fashioned Pumpkin Pies
Feel, seed and stew one small pump
KIN or half of a large pumpkin. When
mash and add a half cupful of
butter. " eupfuls of sugar. a tea
spoonful of salt. a half cupfuI of mo-
iasses, two teaspoonfuls of ginger, and
one teaspoonful of mixed spice. Add
three We'll beaten eggs and a half cup
Ini OF heavy cream. Fill two pies.
with the remainder fill little tart shells.
glaze the top of each with a little melt
cd Jelly, and bake as usual. Some
pumpkins cook drier than others. so n
little more liquid may be needed. But
tins the cook will have to Judge for
after the filling is melted. If
the needed moisture may be pro
duced By adding a little bit more of the
cream.