PUMPKIN PLAYS MANY ROLES

Press, Volume XCIX, Issue 29189, 27 April 1960, Page 3

PUMPKIN PLAYS MANY ROLES

Pumpkins, which feature in fairy tale lore, the festivals of Halloween and Thanksgiving, make one of winter’s most useful vegetables. If your kitchen garden is glowing with orange, ripening pumpkins, remember these recipes to use as a change from boiling or baking this versatile vegetable. The recipes come from the Department of Health’s publication, “Larder Lore.”

Pumpkin Pie Though different from the modern pumpkin pie so popular in North America, this recipe is believed to have been taken to the New World by pioneers. Ingredients:— 3 eggs 1 cup sugar 2 cups cooked pumpkin 2 cups milk i teaspoon each of ground ginger, cinnamon and nutmeg Pinch of salt Method: Combine spices, sugar, and salt with the eggs. Gradually stir in milk, then cooked mashed pumpkin. Pour this mixture into an oven dish lined with pastry and cook in a hot oven at 450 degrees until the custard begins to set. Then reduce temperature to 300 degrees. As with custard tart, the pastry can be baked before the custard is poured on. Made this way the dish will look more attractive but will not be quite as flavoursome.

Pumpkin Cakes.— Mash cooked pumpkin with a pinch of salt, a little sugar, a dash of ketchup or tomato sauce, a little milk and melted butter. Shape into small round cakes and fry in bacon fat, after bacon has been removed from pan. Serve with crisp bacon.