C6—Lancaster Fannins, Saturday* Wovamber 1,1980
4% Bone On The Range
Pumpkin Pleasers
As bright, npe pumpkins, m colors to fit the season,
show up at fanners’ markets and supermarket entrances,
people naturally get a taste for pumpkin pie. This
traditional American dessert is a favonte finish to special
autumn meals, especially after Halloween tune.
When cooked by the colonists, pumpkins were often
stewed and mixed with Indian meal for bread. An easy
pumpkin pudding was made by slicing the top off a small
pumpkin, removing the fiber and seeds and filling the
hollow with milk. The top was replaced and the pumpkin
baked until the milk was absorbed by the pulp. Spiced
apple stuffing was also used in baked pumpkins.
' No one knows when the first pumpkin pie was baked in
the colomes, but the first recipe for the New England
delicacy was published in 1796 in Amelia Simmons’
“American Cookery, ”
* i
To keep pumpkins fresh between the first frost and the
tune to use them some resourceful homemakers of this
period would leave a long piece of vine on the pumpkin
when it was harvested. They would stick the vine in a jar
of milk which supplied the vegetable with nutrients and
moisture as it continued to grow.
Modem cooks don’t have such problems, but whether
they use fresh or canned pumpkin for pies, they and their
guests will get vitamins and minerals as well as a taste
treat. One-half cup cooked pumpkin supplies more than a
day’s requirement of vitamin A and only 40 calories.
Pumpkin also is nch in phosphorus, calcium and iron.
Nothing adds elegance and accents pumpkin pie’s
spiciness like real whipped cream. If you Idle this topping
sweetened a bit, try using honey for a new taste. Whip 1
cup whipping cream until stiff, fold in 1 1/2 tablespoons
honey. Garnish with toasted, salted, slivered almonds.
Your family and guests will be certain to make room for
pumpkin pie, even when they think they don’t have room
left, because it’s more than a tradition; it’s an American
favorite, and has been for more than three centuries.
Try these delicious pumpkin recipes. In addition to the
traditional pumpkin pie recipe, we have included a new
treat called Autumn Gold Pie, compliments of the
American Dairy Association, which is a unique variation
on the traditional pie.
Cook’s ?f%-
Question V '/
Comer
QUESTION - I would like to see the recipe for
velveeta cheese.
QUESTION - Since I am on a low calorie diet, I
tried making a hot milk sponge cake. I followed the
recipe exactly; beat the eggs as long as it said, but
it didn't rise. What may I have donw wrong?
Mrs. Viola Biddle, R 4 Box 338, Tyrone, PA
Address questions to: Cook’s Question Corner,
Lancaster Farming, P.O. Box 366, Lititz, PA
17543. Any answers we’ll receive, we'll publish in
Home on the Range at a later date.
November
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22
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Recipe Topics
Pumpkin Pleasers
Breads for the Baking
Make Room for
Mushrooms
Thanksgiving favorites
Rabbit - A European
Delicacy, An American
Delight
Autumn Gold Chiffon
Pie, decorated with
toasted pecan “trees",
deliciously combines
orange and coffee flavors
with the traditional taste
of pumpkin and spice.
PUMPKIN CREAM PARE AIT
Combine 3% ounces vanilla pudding mix (not instant).
1/4 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
Put in sauce pan and add 11/2 cups milk and bring to a
boil stirring constantly. Remove from heat, mix in 1 cup
Libby’s Pumpkin..- Chill, cover with plastic wrap or wax
paper. Spoon into 4 parfait glasses alternately with 1 cup
whipped cream or topping and put 1/2 cup chopped nuts or
crushed peanut brittle on top.
EASY PUMPKIN CREAM PIE
1 package Jello-o-Brand Vanilla Pudding (6 serving size)
3 tablespoons sugar
1 teaspoon pumpkin pie spice "
1 can (■IS oz.) evaporated milk
1 egg slightly beaten
1 cup canned pumpkin
1 baked 9-mch pie shell, cooled
Combine pie filling mix, sugar, spice, milk, eggs and
pumpkin in saucepan Cook and stir over medium heat
until mixture comes to a full bubbling boil. Remove from
heat. Cool 5 minutes, stirring twice. Pour into shell and
chill 4 hours, garnish with coolwhip and nuts.
Mrs. Louise Jones, Hunlock Creek
Mrs. Ebersol
Your guests will make room for pumpkin pie pumpkin. And remember, one-half cup cooked
even when they don’t think they have room left. pumpkin supplies more than a day's requirements
Try this and other recipes using the delicious of vitamin A and only 40 calories.
Mrs. Louise Jones
PUMPKIN CAKE ROLL
Beat 3 eggs >
3/4 cup flour |
2/3 cup pumpkin
2 teaspoons cinnamon
1 teaspoon soda
Spread on greased cookie sheet. Bake at 375 degrees for
10-12 minutes. Loosen with knife, turn over on paper
towels coated with lOx sugar. Roll up with towel and lei
cool. Unroll and spread with filling and re-roll(withoii
paper).
Filling;
1 cup lOx sugar
8 ounces chream cheese
4 teaspoon butter
1/2 teaspoon vanilla
3 cups white sugar
1 cup brown sugar
4 heaping tablespoons pumpkin
' 4 tablespoon melted butter
6 tablespoon flour f
I teaspoon cinnamon 1
6 cups milk
8 eggs(separated)
Beat egg whites and add last sprinkle cinnamon on
top. Bake at 425 or 450 degrees for 15 minutes and then 300
until done. Mrs. Elam Lapp. Litite
Mrs. Clyde Bowman
PUMPKIN PIE
(Turn to Page C 8)
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