Potiron gourge ou Citrouille. Kurbis.

No. 1214. - The Pumpkin is now rarely used as a vegetable, having been superseded by the squash, which being finer grained and more highly flavored, is more acceptable. The Pumpkin, however, retains its popularity when prepared for use in pies. Some varieties grow to an immense size, and when dry are cut into the shape of buckets, baskets, and a variety of ornamental things.

Culture

No. 1215. - Pumpkins are generally raised on cultivated ground, between hills of corn or potatoes, but they may be raised profitably in fields by themselves.

Large Yellow

No. 1216. - This grows to a large size, and is well adapted for cooking purposes. It is irregular in shape and size, being depressed and flattened at the ends; others are round or elongated. It has a deep, rich, yellow color, is finely grained, and has an excellent flavor.

Cushan

No. 1217. - This is a great favorite in the Southern States, but is too tender for general cultivation in a Northern climate. It is very productive, grows to a large size, and somewhat resembles the winter crooked-neck squash. It is of a light cream color, sometimes streaked with green, and the flesh is of a salmon color.

Sweet Sugar Pumpkin

No. 1218. - This is a good cooking variety, being unsurpassed for use in pies. It grows to an immense size, often weighing over a hundred pounds. It is oblong in shape, having a mottled light green and yellow skin, with thick, sweet, tender, yellow flesh, and large seeds.

Nantucket

No. 1219. - This is small or medium in size, and somewhat oblong or bell-shaped. The thick, deep green skin is faintly ribbed, and more or less covered with prominent wart-like excrescences. The flesh is thick, yellow, finely grained, and has an excellent flavor.

Pumpkin Diet Drink (Tisane)

No. 1220. - Put four ounces of dried Pumpkin seeds in an earthen jar, and pour a pint of boiling water over them. Let it steep for twenty minutes and then take half a cupful at a time. It will be found beneficial for strangury and kindred complaints.

Note. - Parsley roots well washed, scraped and cut into small pieces, will do for the same purpose.

Baked Pumpkin, Vermont Style

No. 1221. - Cut a ripe Pumpkin in quarters, take out the seeds, pare off the rind and then cut it in slices half an inch thick. Put it in a buttered baking dish, moisten it with four spoonfuls of water, and set it in a moderate oven to bake. When cooked butter each piece and serve them hot.

Mashed Pumpkin

No. 1222. Cut a ripe pumpkin in halves, take out the seeds, pare off the rind and then cut it into scallops. Put it in a saucepan with enough boiling water to cover it, and let it boil until tender. Then drain it and pound it through a fine colander. Put it back in the saucepan, add a piece of butter, season with salt and pepper, and, when thoroughly warm, serve it.

Soup - Cream Of Pumpkins

No. 1223. - Cut a ripe Pumpkin into quarters, take out the seeds, pare off the rind and then cut it into small pieces. Boil them in lightly salted water, and when done drain them in a colander. Then put them in a saucepan with a piece of butter, season with salt, pepper, sugar and nutmeg and let them simmer for ten minutes, stirring them occasionally. Then add three quarts of thickened chicken or veal broth, and when it boils add a faggot of parsley garnished with celery, onions and leeks. Let it boil slowly for half an hour, then skim it well, remove the faggot and rub the soup through a fine sieve. Then put the puree in a saucepan to keep it warm, and when ready to serve it, add a piece of butter and a pint of cream, diluted with the yolks of six raw eggs. Mix them well together until the butter is melted. Serve with some small fried bread crumbs on a separate plate.