This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
(1) Slices in a baking pan with salt and roast meat fat baked until tender. (2) Southern way, slices in a baking pan with sugar and butter baked with frequent basting. (3) Sections of pumpkin not peeled, baked without any addition, served like baked potatoes.
Steamed or baked, mashed like potatoes, and browned in the oven.
Thin slices hung upon strings and dried form a regular article of merchandise at some country stores; the "pumpkin chips" only need soaking in water to be as good as when fresh for making pumpkin pies.
Can be bought for hotel use in every town.