The Algona Upper Des Moines from Algona, Iowa on November 9, 1965 · Page 17
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The Algona Upper Des Moines from Algona, Iowa · Page 17

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Algona, Iowa
Issue Date:
Tuesday, November 9, 1965
Page:
Page 17
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umpkin pie is as much a part of the American Thanksgiving dinner as the turkey itself. It has become one of the most traditional holiday pies — and rightly so. "Pompions," as they were called by the Indians, were grown by many native tribes. They were found by the Pilgrims when they landed at Plymouth Rock. A recipe book called AMERICAN COOKERY by Amelia Simmons published in 1796 carried the first printed copy of a pumpkin pie recipe.' Today every American cookbook boasts of at least one pumpkin pie recipe — often many more. For this Farm and Home Food Fashion Fair section we have selected some of the best — plus a host of other ways to use this versatile vegetable. PUMPKIN DESSERT BREAD 3 cupi flour 2 cups pumpkin I teaspoon baking soda 4 eggs, beaten 1 teaspoon salt W* cup* cooking oil 3 teaspoons cinnamon Vt cup California walnuts, 2 cups sugar chopped Sift together flour, baking soda, salt and cinnamon. Place in large mixing bowl. Make a well in the center and add sugar, pumpkin, beaten eggs/ cooking oil and chopped California walnuts. Stir carefully, just enough to dampen all the dry ingredients. Pour into 2 loaf pans, 93i x 5J» x 2X-inches each. Bake at 350°F. for I hour. PUMPKIN SOUP Cut half a small pumpkin into wedges, remove seeds and outer skin. Chop pulp into pieces and cook in boiling, salted water until tender when tested with a fork. Drain and work through a sieve. Combine 2 cups pumpkin puree with 3 tablespoons margarine, 1 teaspoon sugar, 1 teaspoon salt and X teaspoon pepper. Cook over low heat about 10 minutes. Stir in 3 cups hot milk, a little at a time, and simmer gently for several minutes. Serve with croutons. Serves 4. PUMPKIN RING / 3-pound pumpkin V4 cup margarine, melted 44 cup milk 3 eggs, well beaten irtion 44 cwp fresh bread crumbs • 1 tablespoon grated onion Vt teaspoon salt Y£ ffttffJMHMf DfODff Cut pumpkin into halves. Remove the seeds, stringy and outside shell, Cut into small pieces. Cover with water and cook until tender, about 20 minutes. Drain an3< mash thoroughly, or put through a coarse sieve or food mill Add remaining ingredients to the pumpkin and mix well. Pack the mixture into a greased l-quart ring mold. Set the mold in a pan of hot water and bake in 350° F. oven until firm, about 45 minutes. Turn out on a serving dish and fill the center with buttered peas, tiny whole onions or creamed mushrooms. Makes 8 servings, 44 teaspoon cloves Vt teaspoon ginger ¥4 teaspoon nutmeg I cup whipping cream, beaten stiff Vt cup whipping cream, whipped for garnish Candied Walnut*** PEACE PIPE PIE 1 10-inch pie. shell, baked and cooled I pint vanilla ice cream IVt cups sugar—part or all brown, well packed I No. 303 can (2 cup*) pumpkin Vt teaspoon salt , 1 teaspoon cinnamon 1 teaspoon vanilla Spread vanilla ice cream into baked pie shell Place in freezer. Meanwhile, mix together sugar, pumpkin, salt, cinnamon, vanilla, cloves, ginger and nutmeg; blend thoroughly. Fold in 1 cup whipping cream, beaten stiff. Spread over ice cream in pie shell. Cover with foil, freeze. At serving time whip J* cup cream to garnish border of pie. Top with Candied Walnuts 00 . ••To make Candied Walnuts: Boil together, stirring often, M cup sugar, X teaspoon salt, 4 teaspoons honey and 3 tablespoons water to 242°F. (firm-soft-ball stage). Remove from heat, add X teaspoon vanilla and 1 cup California walnuts. Stir until creamy. Turn out on waxed paper; separate walnuts. SPICY Vt cup margarine 1 cup sugar 1 egg V* cup chopped California walnuts 2% cup flour 16 teaspoon nutmeg , CAKE Vt teaspoon cloves 1 teaspoon cinnamon Vt teaspoon baking soda Mi teaspoon salt Vt cup milk 1 cup cooked pumpkin Creamy White Frosting*' In mixing bowl cream margarine and sugar; add egg and beat until light and fluffy. Stir in California walnuts. Sift together flour, nutmeg, cloves, cinnamon, baking soda and salt. Add a third of the dry ingredients to creamed mixture; mix well. Stir in milk. Ada remaining dry ingredients alternately with pumpkin. Pour into greased and floured 9)» x 5J» x 2ft- inch pan. Bake at 350°F. for 50 to 60 minutes. Cool 10 minutes; turn out on cake rack. When completely cool frost with Creamy White Frosting* *. If desired, garnish top with additional chopped walnuts. ••Creamy White Frosting: */4 cup margarine 2 cup* Confectioners' sugar, sifted 2 tablespoons milk ¥4 teaspoon vanilla In mixing bowl cream margarine; blend in half of confectioners' sugar. Mix in milk and vanilla; add remaining confectioners' sugar and beat until smooth. TROST-ON-THE-PUMPKIN" GOODIES 1V4 cup* flour IVt teaspoons salt 1 teaspoon baking powder ¥4 teaspoon baking soda 3 A cup rolled oats */4 cup granulated sugar V> cup firmly-packed brown sugar Vs cup shortening 1 teaspoon cinnamon Vt teaspoon nutmeg 1 «gf 1 cup canned, drained pumpkin 1 6-ounce package (I cup) semisweet chocolate morsels 1 cup raisins 1 cup chopped California walnuts Sift together flour, salt, baking powder and baking soda. Mix in rolled oats; set aside. Combine granulated sugar, brown sugar, shortening, cinnamon and nutmeg; blend well. Beat in egg. Gradually mix in flour-rolled oats mixture alternately with drained pumpkin. Stir in semi-sweet chocolate morsels, raisins and walnuts. Drop by rounded tablespoonfuls on lightly greased baking sheet. Bake at 375°F. for 12 to 14 minutes. Makes 3 dozen cookies.. PUMPKIN CHIFFON PIE 1 baked 9-inch pastry shell 2 envelopes unflavored gelatin Vt cup cold water IVt cups mashed cooked pumpkin 3 egg yolks, slightly beaten IVt cup* undiluted evaporated milk Vt cup all purpose syrup Vs cup firmly-packed brown sugar 1 teaspoon cinnamon Vt teaspoon salt Vt teaspoon ginger Vt teaspoon clove 3 egg whites Vt cup all purpose syrup Sprinkle gelatin jover cold water to soften. Combine pumpkin, egg yolks, evaporated milk, K cup all purpose syrup, brown sugar, cinnamon, salt, ginger and clove in saucepan. Cook over low heat, stirring constantly, until mixture is sughtiy thickened. Add gelatin; stir until completely dissolved, Chwl until mixture mounds when dropped from spoon. Meanwhile, beat egg whites to stiff peaks. Gradually beat in 3» cup all purpose syrup. Fold into chilled pumpkin mixture. Chill until mixture mounds when dropped from spoon, about 8 hour. Pile into baked pastry shell. Chill until set Makes 8 servings.

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