One quart of sifted pumpkin, one quart of rich sweet milk, 12 eggs, 1/2, pound of butter, 1 pound of sugar, 2 grated nutmegs, 4 spoonfuls of rose water. Bake the mixture in a puff-paste in pie pans.

Pumpkin Butter

Marmalade made by stewing down pumpkin with sugar or light molasses, ginger to flavor.

Baked Plmpkin

(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.

Mashed Pumpkin

Steamed or baked, mashed like potatoes, and browned in the oven.

Dried Pumpkin

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.

Canned Pumpkin

Can be bought for hotel use in every town.

Pumpkin Bread

Steamed and mashed pumpkin is used in some sections to mix with corn meal or meal and flour to make a sweetish kind of cake.