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By HELEN W. SMITH
Extension Agent, Home Economic*
The pumpkin has been an important part of the American scene ever since the first settlers arrived. This hardy orange fruit, a cousin of the squash, was grown by the Pueblo Indians in the southwest and the Wampanoags in New England as well as all the other tribes in between.
Halloween Jack-O-Lantems with all sorts of interesting faces can be changed into all sorts of good foods simply by peeling, stewing, and mashing for recipes calling for canned pumpkin.
Pumpkin pie is probably the best known food made with pumpkin, but it is also delicious used in pumpkin cakes, cookies, breads, and creamof-pumpkin soup.
Pumpkins are a dark yellow vegetable and a rich source of vitamin A - one cup of pumpkin, cooked or canned, has 80 calories. One slice, one-sixth of a 9-inch pie, has 300 calories.
To cook pumpkin: Wash it and cut it in half crosswise. Remove seeds and strings and place it in a pan, shell side up. Bake in a 325 degree F over for one hour or more, depending on size, until it is tender and begins to fall apart. Scrape the pulp from the shell and press through a strainer or puree in a blender. The cooked pumpkin is used in recipes. Canned pumpkin be substituted.
To preserve pumpkin: Pumpkin is a low-acid vegetable and must be processed in a pressure canner or frozen.
Pumpkin (Canning)
Wash firm, fully ripe pumpkin. Cut into large pieces. Discard seeds. Steam or bake until tender. Scoop out pulp. Put through sieve or food mill. Add boiling water to make pulp a little thinner than needed for pies. Pour hot, into hot hars, leaving 1inch head space. Add 1 teaspoon salt to each quart. Adjust caps. Process pints 1 hour and 5 minutes, quarts 1 hour and 20 minutes, at 10 pounds pressure.
Pumpkin (Freezing)
Pick at optimum maturity, indicated by good color and stem that breaks loose easily. Wash thoroughly, peel, remove seeds, cut into sections, steam until soft, put through a food mill, and add one part sugar to six parts puree. Cool and package, leaving 1/2-inch headspace.
The following recipes are some suggestions for using pumpkin in your fall meals.
Pumpkin Cake
1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup sugar
legg
3/4 cup cooked, mashed pumpkin
1/4 teaspoon baking soda
1/3 cup buttermilk
2 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup chopped pecans
Spiced Whipped Cream
1 whole nutmeg, grated (optio
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