Common Pumpkin (Cucurbita Pepo, Linn.)

This makes an exceedingly nice vegetable to take the place of sweet or white potatoes.

Boiled Pumpkin

Cut a sufficient amount from the pumpkin, pare it, remove the seeds and cut it into blocks, put them in a sieve, stand the sieve in a saucepan, the bottom of which is covered with water; cover the saucepan and cook until the pumpkin is tender. Lift the sieve, drain and press the pumpkin through, add a saltspoonful of salt and a teaspoon-ful of butter or a tablespoonful of cream. Heap on a heated dish and serve at once.

Pumpkin Timbale

One Serving

Steam sufficient pumpkin to make half a cupful, add a saltspoonful of salt, a half teaspoonful of butter and one egg, well beaten; put it in a custard cup and stand it in a pan of boiling water and bake in a quick oven about twenty minutes, until the timbale is "set." When done, carefully turn it from the cup and serve at once.

This is a nice accompaniment to roasted or panned chicken.

Pumpkin Custard

One Serving

Steam sufficient pumpkin to make a half cupful of mashed pumpkin; add two teaspoonfuls of sugar, a tea-spoonful of butter and just a pinch of salt; mix. Moisten a level tablespoonful of flour gradually with a half cupful of milk; when perfectly smooth add it to the pumpkin; add a teaspoonful of brandy and a grating of nutmeg. Turn into a custard cup and bake as you would a cup custard. Serve in the cup in which it is baked.