| Show GOOD OLD PUMPKIN TIME TIM E there are ns lis many kinds hinds of pumpkin pies as there are tastes tor for them some like the pies stiff with pumpkin others so little file that it is a custard flavored with pumpkin but first get your pumpkin the sweet pie pumpkins tire are so common now that the field variety has almost disappeared in the lie markets the small ones cook quicker and have a better flavor for all dishes where pumpkin Is used the first process Is the same cook it until it is dry and brown this develops the flavor some cut it in pieces and after removing the seeds and fiber bake it until it is soft and can be scooped out of the shell whether boiled steamed or baked it should lid be thoroughly done finely mashed and sifted through a sieve for the ordinary taste one cupful of pumpkin is used to a pint of milk two eggs a teaspoonful of ginger a few drops of lemon extract a teaspoonful of salt and sugar to make of the desired sweetness pumpkin muffins sift together two cupfuls of flour halt half a teaspoonful of salt two teaspoonfuls spoonfuls teo of baking powder beat two eggs and add them to two thirds of a cupful of milk and a cupful of sifted pumpkin mix well and add a fourth of a cupful of melted butter turn into hot greased muffin pans and bake 20 minutes in a hot oven creole cooks serve pumpkin cooked as one does squash baking it in the shell and serving it with butter pumpkin served seasoned with butter salt and pepper after it Is well mashed makes a most agreeable vegetable A most delicious way of serving pumpkin and one which Is enjoyed by all pumpkin pie lovers is to fill cases with the pie mixture and bake you get all of the filling with little crust and that crust easier to digest gest than pastry the custard may be cooked and just added to the cases when serving pumpkin pie covered with whipped cream and sprinkled generously wit with n a savory rich grated cheese Is a dish liked by all pumpkin may be dried or canned and so ready to use at any time during the year |
