The Kennewick courier-reporter. [volume] (Kennewick, Wash.) 1914-1938, 1933-12-28


vegetable, squash, and in many of
them one may even substitute sweet
potatoes, says an authority. I have,
r. however, never seen pumpkin used
i as vegetable; In fact I must ad-
NIT that have never tried it and
so I cannot be certain whether it
will lend itself to this purpose or
not, but have feeling that pump
kin needs f1avoring and seasoning to
be at its best. We associate it par
,ticularly with pies.
Pumpkin pie is certainly one of
our typically American foods, al
though you will find that in some
sections Of the country squash and
sweet potatoes are preferred for
this purpose. They are little more
delicate in flavor, but it seems to
me they need cream or a bit of but
= ter for richness. l like to beat the
egg whites separately when l make
a custard pie, with either squash
or sweet potatoes as the base.
Sweet potato pudding is a favor.
lite southern dish. Sometimes it is
called pone, whether it is made very
sweet for dessert or less sweet for
service at the main course. In my
many southern cook books there are
dozens Of recipes for sweet potato
pone, all Of them differing In sea-
soning and sweetening. Most of
these recipes call for grated raw po-
tato. All Of them for q little sugar,
salt. butter and some SPICE. The
liquid may be water or milk, and
orange rind, molasses or cherry the
favoring. Almost all the recipes
omit eggs. The spices used are
mace, nutmeg, cinnamon, cloves,
ginger, allspice, and one even calls
for black pepper. Apparently there
Is only one rule for f1avoring sweet
potato pone. and that is your own
taste. -.
Both squash and pumpkin furnish
good foundation materials for pre-
serves and spiced pickles. Pumpkin
chips are perhaps best known among
this type Of preserves, and you will
find that either pumpkin or squash
can be spiced just as we prepare
melon rind. Another interesting use
to which squash is sometimes put is
in the preparation Of delicious yeast
biscuits or rolls.
My favorite way Of cooking squash
as vegetable is to bake it. / usual
ly cut it in pieces about three inches
square, arrange it in a baking dish,
sprinkle 1t with salt and pepper,
dot with butter, cover and bake it
40 to so minutes in a moderate oven,
375 degrees Fahrenheit. The latter
part of the time remove the cover.
Extra butter may be put on just be-
fore 1t is served. Squash needs a
good deal of butter. For variation
you may use small bits Of bacon
instead of butter to go with the
squash. Have you seen the tiny gel
low-green squashes which can be
baked and which will furnish just
two portions?
Sweet Potato Pone.
Is cup butter
" cup brown sugar $50
"a teaspoon salt
Ginger to taste
/ pound sweet potatoes, grated
" cup water
Cream the butter and sugar, add
the salt and ginger and stir in the
sweet potatoes and water. Bake in q
moderate oven, 325 degrees Fahren-
heit, In buttered baking dish for
about As minutes.
Squash Rolls.
u cup squash (steamed and
strained.) 9#
" cup sugar.
. " teaspoon salt.
n cup butter
u cup sca1ded milk
u yeast cake dissolved In II cup
1ukewarm water
az cups flour
Add squash, sugar, salt and but
ter to milk. When lukewarm, add
dissolved yeast cake and flour;
cover and let rise overnight. Shape
into rounds, place close together in
pan and let rise. Brush with melted
butter and bake in a moderate oven,
375 degrees Fahrenheit.
Pumpkin Pie.
q cup granulated sugar
teaspoon cinnamon Ez -.
n teaspoon mace ...t
n teaspoon salt
3 cups steamed and strained pump
kin. .- -
3 eggs sa E}.
1 tablespoon melted butter
X cups evaporated milk or cream
x cup water
Thoroughly mix sugar, spices and
salt. Blend with pumpkin. Add
Nightly beaten egg Jokes. melted
| Two, are be