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HOME ECONOMICS

kin from liquid and drain in a sieve or colander. Heat wine vinegar, sugar and spices to boiling. Add pumpkin all at once and cook until clear. Then remove with slotted spoon and place in jars. Cover jars with lids and store in cool place or process in water bath like other pickles.

Pocket pumpkin muffins

3/4 c. firmly packed brown sugar

1/4 c. molasses

1 egg, beaten

13/4 c. all-purpose flour

1/4 teaspoon salt

1/2 c. butter or margarine, softened

1 c. canned pumpkin

1 teaspoon soda

Filling:

1 c. chopped dates or raisins

1/3 c. chopped pecans or walnut^

1/4 c. undiluted frozen orange juice

1 teaspoon grated orange rind *

Mix filling ingredients together. Set aside. To make muffin batter, combine sugar, butter and molasses; beat well. Add egg and pumpkin, beating until smooth.

Stir together remaining ingredients; add to pumpkin mixture, stirring just until moistened (the batter will be lumpy). Fill lightly greased muffin pans or muffin pans with paper liners about 1/3 full of muffin batter; put about 1 teaspoon of the filling in center of batter; put enough batter on top to fill muffin pans half full; don’t try to spread to cover filling completely. Bake at 350 degrees for 20 minutes. Makes 24 medium-size muffins.

Pumpkin mints

1/2 c. butter or margarine, softened

1 lb. sifted confectioners sugar

1/2 c. mashed potatoes (cool)

1 teaspoon peppermint

Yellow, red, and green food coloring

Cream butter, mashed potatoes and sugar together until smooth. Add peppermint and mix until wellblended. Put small amount of mixture in separate bowl. Add greeh food coloring to this. Add yellow and red coloring to original — 5 drops yellow to 2 drops red usually results in a nice pumpkin color. If mixture is too stiff, add a few drops of milk or cream; if too soft, add more sugar. Shape orange mixture into small balls; shape green into stem-like pieces. Flatten orange balls slightly; mark ridges in sides with toothpick; place stem on top. Yield about 1 1/2 pounds of pumpkin mints.

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