Salt Lake Telegram | 1929-09-29 | Page 43 | Preparation of Pumpkin for Pie Held Important

Prep Preparation re ara ration ion of Pumpkin um in for or Pie Held e important m or an nt Perhaps of all the plea pies made I pumpkin is the moat most popular Its It's UsI I Ir almost r cst the only va variety lety c commonly Included among party arty refreshments I and it seem such personal kind kindor of or pi pie Everybody has his lila own Very definite Ideas Idea of Just Just- what a a. a I pumpkin pie should hould be from front color t to taste The color of of the finished pl pie de depends depends de- de largely on on the 0 amount of spices apices used sed of ot coarse but unless th the pumpkin Is stewed down until p per per perfectly r dry and JS as' 4 a good color coler to lo be begin ln with that rich traditional golden brown cannot b be b. attained The Tho pumpkin pu can be bak baked steamed or r. r stewed t wed To 1 lake bake mk wa wash h hand and cut In halves seeds eeds and pl in tn place c cut side aide down don Bake te iri n a moderate oven n until un un- tit til tender Th The moisture will fall from the pumpkin Into the dripping pan and the vegetable will bake dry Scrap force through I a ricer Qt or colander olander To stew slew tew Wl wash h pumpkin and cu cut cutIn cutin In narrow strips Remove eeds seeds arid and pare pue off ott yellow ISh shell Cut In cub cubes and put into an iron fron or beav beavy aluminum kettle Add jUIll Just eno enough h water to prevent burning before pumpkin pumpkin legins to cook Cov Cov- Cover Cov- Cov er and cook over ver a a. good goed gas gall flame until pumpkin Is- Is tender Remove cover and cook over a a low Jow flame stirring to tol prevent burning until I pumpkin is to dry It tak takes s five or or six lx hours to co cook k a. a Rub RubI through colander or or rIcer I If It canned pumpkin I is f used cook over over slow a. a low fire until unU dry This first preparation of the pumpkin for plea pies Is f. as ns necessary as u I the final well chosen recipe NEA