Deep coloured pumpkins are generally the best. In a dry warm place they can be kept perfectly good all winter. When you prepare to stew a pumpkin, cut it in half and take out all the seeds. Then cut it in thick slices, and pare them. Put it into a pot with a very little water, and stew it gently for an hour, or till soft enough to mash. Then take it out, drain, and squeeze it till it is as dry as you can get it.
Afterwards mash it, adding a little pepper and salt, and a very little butter.
The water in which pumpkin has been boiled, is said to he very good to mix bread with, it having a tendency to improve it in sweetness and to keep it moist.