Search America's historic newspaper pages from 1789-1943 or use the U.S. Newspaper Directory to find information about American newspapers published between 1690-present. Chronicling America is sponsored jointly by the
National Endowment for the Humanities and the Library of Congress. external link Learn more
Image provided by: University of Illinois at Urbana-Champaign Library, Urbana, IL
Newspaper Page Text
Take from plates and stand in
draught for two or three hours. Store
the sheets in a perfectly dry can.
When required for use soak over
night in milk.
To Keep Pumpkfns.
Select the small, hard shell variety,
wash off, shell and wipe perfectly dry.
Seal the stem end with warm not
hot sealing wax. Hang pumpkin by
stem from the ceiling in a dry store
room. If the pumpkin is perfect,
with no bruises, it will keep practical
ly all winter.
Strain enough cooked pumpkin to
make one and one-half cups, add to
it one-fourth cup of molasses, one
half teaspoon salt, one-third teaspoon
of ginger, a little nutmeg and cinna
mon. Beat one egg very light. Add
one-fourth cup of light brown sugar,
beat thoroughly. Add to the pump
kin mixture. Lastly add two cups of
rich milk, blend thoroughly and turn
into pie tin lined with rich pie crust
Pumpkin should always be put into
very hot oven for five minutes to
bake the crust rapidly. Then the
oven must be cooled and pie baked
slowly to allow filling to become rich
Eggless Pumpkin Pie.
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-thirds cup
of molasses and one-half cup of
brown sugar, add half teaspoon of
salt, half teaspoon of ginger, little
vanilla. Turn into tin lined with
good rich crust and put into hot oven.
Allow fire to be brisk for five minutes,
then lower heat and bake slowly one
hour. The boiling milk causes the
pumpkin, to swell in baking, so that
it is as light af if eggs had been used.
Pumpkin Butter. ,
Peel; seed and cut into cubes sweet
pumpkin, the same as used for pies.
Stew four or five hours until rich
golden brown color and dried out to
a thick paste. It must be stirred fre
quently to prevent burning. Salt and
butter to taste. This is especially
good served with either fresh or salt
Choose firm, sweet pumpkin, peel
and seed and cut into slices. To
each pound of pumpkin allow one
pound of sugar, and one teacup of
lemon juice. Put slices of pumpkin
in deep dish in layers, with sugar
sprinkled between each layer and
pour lemon juice on top. Let stand
two days. Then add one cup of
water to each three pounds of sugar
used; boil all together until the pump
kin is tender. Let it stand for three
days, then drain off syrup, add one
ounce of ginger root and boil down
until thick syrup; skim and turn hot
over pumpkin. Put into jars and
Pumpkin possesses one peculiar
quality: it absorbs and retains the
flavor of whatever it is cooked with.
If stewed with apples it tastes ex
actly like them. This combination
may be used to advantage in pud
dings, cakes or tarts.
Mix one-half cup of cornmeal with
one cup of stewed pumpkin; add one
even teaspoon of salt Beat one egg
very light; add to meal and pumpkin.
Add one teaspoon of sugar, two
tablespoons of flour mixed with two
teaspoons of baking powder. Beat
all to smooth batter, turn into well
greased pan and bake thirty minutes
in very moderate oven.
Your passing buttonhole I clutch,
And put this quiz to you:
Who got the Germans all in Dutch
In this Hungarian stew?-
Anyway, you have to admire the
way those Britishers go into it. Now,
they're qrganizing a battalion of '
sportsmen, grouse-shooters and golf
ers. And the croquet-players are