Show DO YOU KNOW PU PUMPKINS Well Caroline Coe Does and She Tells You All You Want to Know About the Yellow Product By CAROLINE COE CaE Peel and seed pumpkin cut Into small cubes and cook until v very ry soft oft through h colander and drain off orr all water Spread ono one Inch In thickness on earthenware plates and put In slow evenly l heated oven o to dry This will re rc- quite about ton ten hours Take from plates s and stand In draught for tor two or 01 three hours Store the tho sheets In a perfectly dl dry can can When required for tor use soak suak over o night In mUle milk To Dry Pumpkins Select the small hard shell variety 3 rl ct wash ash oft orr shell and wipe perfectly dry seal the stem end with not warm hot hot- sealing H wax Hang pumpkin b by atom I tram from the rile ceiling In n a dry storeroom It I the pumpkin is perfect with no bruises it will keep practically all lJJ winter Pumpkin Pie Pic Strain enough cooked pumpkin to make one and one half cUPS add to It one one- fourth cup of molasses one half teaspoon salt saH one third one third teaspoon or of ginger a little nutmeg and cinnamon Beat one e eel egg very el liGht Add dd ono fourth cup of JJ light ht brown beat thoroughly Add to the pumpkin mixture Lastly add two CUPS ot of rich milk blend thorough thorough- hl and turn into plo pie Un tin lined with rich plc pic crust Pumpkin should always bo be put Into very bet bot oven for 01 live c minutes to bake the crust rapidly Then the tho oven must be cooled and pie backed slow slowly I to allow filling to 10 become rich and ana brown Pumpkin Pie Pic Cook and mash the pumpkin squeeze through colander and dry out In oven To one quart of sifted pumpkin add three cups of boiling milk Sweeten with two two- thirds cup of molasses and one halt cup ot of brown sugar add half teaspoon of salt halt half teaspoon or of singer ginger little vanilla Turn Into Un tin lined with good rIch crust and put Into hot oven o Allow tiro nrc to be bride for five minutes then lower heat and bako slowly ono hour The boiling milk causes the tho pumpkin to swell In bakIn baking bak- bak In ing so that It Is as lI light ht aft at If eggs had been used Butter Peel seed and cut Into cubes sweet I pumpkin tho same as used d for plea Stow tour four or five hours untIl rIch golden Soldon brown I color and dried out to Il a thick paste It must be stirred frequently to prevent pre I burnInG Salt and aud butter buttor to taste This I la especially good with either fresh tresh or salted pork Pumpkin preserves firm finn sweet scot pumpkin peel and seed and cut Into slices To each pound of pumpkin allow ono one pound or of sugar and ono one teacup of lemon juice Put olives or of pumpkin in deep dish In layers with sugar sus-ar sprinkled between each layer and pour lemon juice on top Let stand two days dan Then add one cup of water to each three pounds or of sU sugar r used boll all together until the tho pumpkin Is tender Lot Let it stand for tor three days das then drain oft off syrup add one ounce of ginger er root and boll down until thick skin and turn hot over over pumpkin Pour into Inlo jars and seal fical Pumpkin possesses ono one peculiar quality It absorbs and retains the tho flavor of oC what hat over It Is cooked with Jr If stewed with apples It tastes exactly like them This combination may be used to advantage i In puddinGs puddinG's cakes or tarts Pumpkin Bread Mix Mb one half cup ot of cornmeal with one oco cup eup of stewed st wed pumpkin add one even cven teaspoon or of salt neat float one aile egg er very tight light add to meal moal and pumpkin Add one on teaspoon or of sugar two tablespoons of melted butter hutter one tablespoon of flour mixed with two teaspoons of o baking pow pow- powder der Beat nil all to smooth batter turn Into well greased pan and bake bako thirty min min- uteR In very moderate oven I 7 F 4 r rs 4 s ls o p rt r t I r 1 t f. f S 1 I li I t r s SY 1 t r wd J r 4 k kt s f c a K y I t Poci and seed Beed ripe pumpkin and cut into small anvil cubes If |