Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1922-12-21

prepared by the United States Department
of Agriculture)
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.
70 prepare the pumpkin or squash
cut it 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 it till tender in a colander
or steamer over boiling water. Cooked
in this way it 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 creameds 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 sirup made by boiling
together:
Y cup sugar i tablespoon butter
II cup water
Corn strip 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 cover.
Sprinkle with salt and a little pepper.
Allow to each cup of diced pumpkin
a 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 are very good
when served with ham or cold meat
of any kind.
Pumpkin TlmbaIes.
/ pint mashed Is teaspoon pepper
pumpkin Il teaspoon CHINA
II cup milk mon
2 eggs n teaspoon salt
1s 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
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 a soup appeals to many
palates.
Cream of Pumpkin Soup.
u cup butter cups milk
2 to tablespoons n cup mashed
-four pumpkin
/ to 2 tablespoons ~ teaspoons salt
onion juice Il 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 as Dessert.
Pumpkin custard.
/ to IL cups pump u cup sugar
kin or squash Il to 1 teaspoon salt
thor ughly Il to u teaspoon
cooked Canned aIlspice
squash may be Il teaspoon mace
1 cup to pint milk " to 1 teaspoon Gin
2 eggs namon
Instead of pouring this mixture,
which is very similar to pumpkin pie
filling, into a pastry shell, it 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.
1 cup stalebread 1-3 cup sugar
crumbs i teaspoon salt
IL cups sweet milk 1 teaspoon vanilla
cup ma h 2 egg yolks
pumpkin (botled 2 tablespoons but
or steamed and ter (melted) !.
put through a coli
ander)
Pour the milk over the bread and
allow to stand until the crumbs soften.
Add pumpkin that has been cooked
and put through a colander, before
measuring. Add the egg yolks and
the melted butter. Beat well. Pour
into buttered baking dish and bake
IN a moderate oven until the center
is firm Remove from the oven,