Cincinnati Enquirer, 2 November. 1966
Hedn-d. Hedn-d. Hedn-d. vnt !. IK THE OVIVTl VKOUAU r-e r-e r-e if BY JAN LINN Enquirer Contributor THE FAT orange pumpkin pumpkin is without a doubt the center of attraction for Ohio's most famous fall festival, the Circleville Pumpkin Show. A fascinate lng line-up line-up line-up of pumpkins and their first-cousin first-cousin first-cousin squash and gourds on the town's Main Street a 1 1 r a c ts as much attention as the more typical hoopla of parades, queens, amusements, exhibits exhibits and County fair type competition. When we were there two weeks aw, I couldn't believe believe there were so many different varieties In the pumpkin family. The names were as rclorful as the .shapes, colors and sizes. In the beautiful outdoor display, we marveled at exotic exotic specimens like the Mexican Stripe. Windsor Hlack, Marblehead, Warty Hybrid, Hungarian Gray, Dickinson and the Connecticut Connecticut Field all pumpkins in various hues of orange, green, black and gray. IN THE SQUASH category, there were nearly as many. My f a v o ri t e s were the Orange and Pink Bananas, immense replicas of their namesakes, about 2Mi feet long. But. for sheer mystery and wonder. I'll take my hat off to the gourds. The weird dark green turtle-shape turtle-shape turtle-shape Ma rank a that looks as if It might move any minute. The crown-of-thorns, crown-of-thorns, crown-of-thorns, crown-of-thorns, crown-of-thorns, white pint, -size -size gourd en c i r c 1 e d with little pinched peaks. The white oval Nest Egg. The Penguin. The Aladden, and literally heaps of more common varieties, spoons, dippers, bottles and hicolors. As pumpkins for the Cir-cleville Cir-cleville Cir-cleville show go, it 's the bin-ger. bin-ger. bin-ger. the better. The winner for the largest this year weighed a mere 114 pounds. In previous contests, the heavyweights have easily pushed the scales past 2110. THE AWARDS a rent to bp sneezed at F'or instance. Mir Pickaway County exhib-ror exhib-ror exhib-ror who enters tiie best, display of pumpkins and squash wins $fi,V The annual pumpkin show In 1M6 has come a long way from a humble beginning hack In '03. Then merchant George Haswell displayed a few corn stalks and pumpkins pumpkins in front of his shop. Someone dubbed it "the pumpkin show." Little did Haswell realize his Idea would grow into the sixth largest festival In the U. S. drawing more than a quarter quarter of a million people each year to tlie town 100 miles northeast of Cincinnati. The lime Is always the same, always the third week In Ortober At. Lindsey's Rake Simp, there's alwavs a crowd milling milling around to see the 'world's largest pumpkin pie." it's every hit. of three fret In diameter. IMHilNE preparing one pie that demands 33. pounds of pie dough, 11 gallons of pumpkin, 33 pounds sugar, a pound of spices and 127 pounds of eggs, milk and water. It cost $35 and has In hake six hours to get done in the center In this community where everyone is proud of the P impkin. I found ice cream, taffy and brittle, milk Circleville over the i coffee cups shakes, cookies, oakes and naturally pies by the hundreds hundreds made with the favored favored ingredient. Each day a Bake-a-Pump-kin-Pie Bake-a-Pump-kin-Pie Bake-a-Pump-kin-Pie Bake-a-Pump-kin-Pie Bake-a-Pump-kin-Pie Bake-a-Pump-kin-Pie Bake-a-Pump-kin-Pie Bake-a-Pump-kin-Pie Bake-a-Pump-kin-Pie contest is Judged. The contest director, Mrs. Robert Sliadley, and her assistant, assistant, Mrs. John Himrod, were eager to show off the hometown, women's pretty pies. "The Judges make their decision on the basis of a 100-point 100-point 100-point scoreboard," Mrs. Shadley told me. "The filling, filling, the crust, the flavor, the texture each thing must be as nearly perfect perfect as possible. Mrs. Carl Purcell who baked the best pie today bad an exceptional exceptional filling according to the judges." . . . I was delighted when Mrs. Purcell consented to give me her recipe. Some of the women refuse to share theirs. Along with Mrs, Purcell 's pumpkin pie. I found other good pumpkin recipes in a booklet, of Circleville recipes compiled by the Calvary E.U.B. Church there. After an afternoon at the show where I didn't begin to see everything, I can see why the pumpkin is the pride of the townspeople. He's the fellow who's brought fame and fortune to Circleville and to our entire entire state. MRS. PI Rf EI.I.'S PUMPKIN PIE I cup brown sugar, packed I tablespoon flour 2 teaspoon salt I tablespoon pumpkin pie spice lor 1U teaspoons cinnamon, ' a teaspoon nutmeg, 1 1 teaspoon ginger and 4 tea-poon tea-poon tea-poon ground cloves! t can tl pound I pumpkin 1 large can evaporated milk (I'Vt cupsl 1 egg, slightly beaten Mix brown sugar, flour, salt and spice . Add pumpkin, pumpkin, milk and egg. Stir until smooth. Pour into a 9-tnch 9-tnch 9-tnch unbaked pie shell. Bake in a 37,degree oven for 50 to 55 minutes. Remove pie from oven and spoon a mixture of ta cup chopped pecans, 2 tablespoons brown sugar and 1 tablespoon butter around edges of pie. Return Return to oven and bake 10 minutes longer. MEM.OW PI MI'KIN CAKE WITH LEMON SAI C F. I't nips sifted flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons cinnamon 'j teaspoon nutnirg 4 teaspoon allspice U teaspoon Ringer 2 clip shortening 1 1.1 cups sugar 2 eggs 1 cup rooked pumpkin J:i cup buttermilk or sour milk Sift together flour, baking powder, soda, salt, and spires. Cream short- short- ening and sugar well. Add eggs and beat well. Combine pumpkin and buttermilk or sour milk. Add alternately with flour to creamed mixture. Blend well. Bake in a well greased, paper-lined paper-lined paper-lined 9-inch 9-inch 9-inch square pan in a preheated 350-degree 350-degree 350-degree oven about 45 minutes. Cool. Serve with Lemon Sauce. NOTE: One tablespoon pumpkin pie spice may be used in place of above spices. LEMON SAITE: Mix 1 cup sugar and U cup flour in a saucepan. Add 2 cups boiling water gradually, gradually, stirring constantly. Simmer mixture about 5 minutes. Stir in -i -i stick butler or margarine, 3 tablespoons lemon juice and 2 teaspoons teaspoons grated lemon rind. Continue to simmer until mixture is thickened. Sauce may be served warm or cold. Makes 2 cups. PUMPKIN CUSTARD PUDDING I cup canned pumpkin a4 cup sugar 4 teaspoon salt '2 teaspoon cinnamon 4 teaspoon nutmeg ' teaspoon allspice 3 eggs, slightly beaten l i cups milk, scalded combine pumpkin, sugar, salt, spices and eggs. Add milk slowly, stirring constantly. constantly. Pour into well-buttered well-buttered well-buttered custard cups. Set in pan of warm water. Bake in a 375-degree 375-degree 375-degree oven until an Inserted knife comes out clean. Serve with whipped cream. Makes 6 servings. PUMPKIN PRESERVES 3 quarts peeled and cubed pumpkin 3 cups sugar 1 lemon, finely chopped Put the pumpkin In a kettle, pour the sugar over it and let stand overnight. In the morning add the lemon (more than one may be used according to degree degree of tartness desiredi. Bring to a boil and cook until the syrup is thick. Turn into hot sterilized jars and seal. For Pumpkin Marmalade, follow the same procedure as for the preserves, but rut, the pumpkin into very thin slices. ORANGE PUMPKIN ASPIC I small package (3 ounces orange-flavored orange-flavored orange-flavored gelatin gelatin II 2 cups boiling water I cup ranned pumpkin 1 tablespoon brown sugar 1 tablespoon grated orange rind '4 teaspoon ginger Dissolve gelatin in boiling boiling water. Stir in remaining remaining ingredients. Refrigerate, Refrigerate, stirring occasionally until mixture begins to thicken. Chill until firm. Makes to 6 servings. I fe? Zfe Pumpkin n . .... - 4o4 .fitt'i ' f - MORE Show. fi ' Here's 35$ to a S t 1 0t i THAN 100,000 pounds of pumpkins, squash ind gourds are piled up at th Circleville Pumpkin Held annually in October for A3 years, the show attracts visitors from all over United States. r Ai'-jxiJ Ai'-jxiJ Ai'-jxiJ Afa r ,RPfi I 1 !? f t ;.i i ; :.i f0f i Address Tf c"'y . 1 State 7in Code 3 T..; : ';!, , . 'i' ! OHer expires Dfr. 31, limit one 10 J family. '. i. Is King Iwel customer. i So that you II tind out how good ,i our Swel Frosting Mix is in Creamy f Fudqe, Creamy White, Creamy lemon or Creamy Maple, well pay you to try it. We can honestly say it has the taste of a real homemade Irosting. And, it s a cinch to prepare. Just add water and butler or margarine. Whip smooth and creamy. That s all. Another good thing about Swel is that it comes in tans, 'ihis way. it s Hot t0 he tresh. And stay fiesh almost indefinitely. Who else can promise you that? So ro ahead. Have your cake and eat it. too. It's a Swel way of doing business. ! Rotund Coupon Mail today! This is not a store coupon. Swel i P.O. Box 94 j Brooklyn, N.Y. 11202 Fnclosed find insert from one Swel Frosting Mix can. Please send me my I 35 cash refund.