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Pumpkin season has arrived! Everywhere you look in Sperryville there are pumpkins. They are also available at some county orchards. Many will be used for jack-olantems, however, some will be used for cooking purposes.
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 nine inch pie has 300 calories.
' Pumpkin pie is probably the best known food made with pumpkin, but the vegetable is also delicious used in cakes, cookies, muffins, breads and even cream-of-pumpkin soup.
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 oven 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. - Pumpkin may also be steamed. The cooked pumpkin is used in recipes or canned pumpkin may be substituted. • To can pumpkin: Wash firm, fully ripe pumpkins. 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, four, hot, into hot jars, leaving one inch head space. Add one teaspoon salt to each quart. Adjust caps. Process pints one hour and five minutes and quarts one hour and 20 minutes at 10 pounds of pressure. • Z To freeze pumpkin: 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, add •Onfc part sugar to six parts puree. Cool and package. • - Pumpkin can be prepared fn a variety of ways. Here are some recipes we believe you will want to try.
. Pumpkin Roll l Z 3 eggs
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