Pumpkin Fritters

Trim off both the ends of some long, but not too large oval pumpkins, cut them into long square fingers, place them in a dish, sprinkle salt over them and leave them for ten minutes; shake the dish once or twice during the time. Drain the pieces, wipe them on a cloth and rub them over quickly with flour. Put some dripping in a fryingpan, and when hot put in the pieces and fry them. When cooked, drain and dust over with salt. Serve them in a hot dish.

Mashed Pumpkin

Pare off the rind of a large slice of pumpkin, remove the seeds and cut it into squares; place the pieces of pumpkin in a stewpan with a large lump of butter and a small quantity of water, season to taste with pepper and salt and stew over a gentle fire until quite soft. Mash the pumpkin with a wooden spoon and pass it through a fine hair-sieve. Put one ounce of butter in a saucepan with one tablespoonful of flour, mix it over the fire, and then stir in the pumpkin pulp, moistening with a little milk and seasoning with grated nutmeg. Stir the whole over the fire until very hot, then pile it on a hot dish, garnish with sippets of toast or croutons of fried bread, and serve.

Stewed Pumpkin

Peel and remove the seeds from a pumpkin, and partially boil it, drain it well, wipe on a cloth, and cut it into small pieces. Put about three ounces of butter into a stewpan to melt and then put in the pieces of pumpkin; season to taste with pepper, salt and a little grated nutmeg, and toss them over the fire until quite soft. Butter a dish that will stand the heat of the oven, and at the same time can be served on the table; turn the pumpkin mixture on to it, sprinkle over it plenty of grated Parmesan cheese and a few grated breadcrumbs, and stand the dish in a brisk oven for ten minutes, or until browned over the top. Serve in the same dish the pumpkins while hot.