Show YOUR NUTRITION COMMITTEE present prest rits food for folks in coop cooperation cration with KW PM P 4 IV PUMPKIN and WINTER SQUASH why do we eat pumpkin and squash they are a very good source of vitamin A and vitamin A helps us to have good eyesight also good digestive tracts how do you use pumpkin and squash jhc thc they can be made into pie baked boiled or steamed as a vegetable and as pumpkin custard for dessert both pumpkin and squash can be found on the markets through the fall months also can be stored in a cool dry place all winter both berth are rather inexpensive there are three main squashes on the market hubbard little acorn and buttercup all three are easily stored are hard shelled and dark green or orange in color the acorn squash is small and just right for two servings all three types are excellent for baking how to cook squash for baking wash outside and cut pieces about three inches square remove all aiu seeds and strings put squash in a greased pan pour melted fat over pieces and sprinkle with salt and pepper A piece of bacon or ham or molasses may be put on pieces cover and bake one hour for pie eaters aunt pumpkin or squash pie recipe approved by the bureau of human nu nit brition and home economics of the united states department of agriculture 11 1 i cups cooked pumpkin or squash 1 cup milk A cup sugar I 1 teaspoon cinnamon 12 2 teaspoon allspice 1 12 2 teaspoon mace 2 teaspoon salt 2 eggs 2 tablespoons butter pastry mix first seven ingredients in double boiler heat and add beaten eggs butter and mix well pour filling into deep baked pastry shell and bake in moderate over deg F about thirty irrin minutes utes or until filling sets |