This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Break open the pumpkin, remove the seeds and strings, cut the shell in pieces, and steam until the pulp is tender, about an hour and a half. Scrape from the shell and sift.
Prepare steamed pumpkin as directed in the preceding recipe; spread the desired quantity in the bottom of a hot skillet containing two tablespoonfuls of melted bacon or salt pork drippings. Cook gently until browned on the bottom, and serve garnished with cooked bacon or salt pork as a breakfast dish, or without, as a vegetable.
Cut the pumpkin in large pieces, scrape out the seeds, and place the sections in a dripping pan containing a little water. Bake until the pulp is mealy, then scrape it out of the shells, sift it (as squash), and season well with salt, pepper, butter, a little sugar and a generous dash of tomato catsup.
Cut the tops from the peppers and scoop out the seeds. Mix together the rice, tomato, butter (melted), pepper, Worcestershire, sausage meat, and salt to taste. Fill the peppers two-thirds full. Place on a baking plate and put a teaspoonful of butter or bacon drippings on top of each one. Pour a half inch of water in the dish, and bake the peppers half an hour (or until tender), basting with the liquid in the pan. Serve surrounded with the sauce.