GRANNY’S FAVOURITES

Wairarapa Times-Age, 27 June 1941, Page 2

GRANNY’S FAVOURITES

PUMPKIN PIE AND PUMPKIN SCONES. Do not despise the lowly pumpkin, which lias given inspiration to poets, but let it give inspiration to housewives also. If it grew in a hothouse it would be as great a delicacy as asparagus. Because of its prolific bearing it has been relegated to the bottom steps of the culinary ladder. Its delicate flavour and gorgeous colour make it worthy of better treatment.

Pumpkin pies and pumpkin scones were grandmother's favourites. They'll be yours, too. i Sweet Pumpkin Scones. Take 2 cups self-raising flour, 1 cup mashed pumpkin, pinch salt. teaspoon nutmeg, 1 tablespoon golden syrup, J teaspoon grated lemon rind, 1 tablespoon butter. 1 egg. Method: Sift flour, salt and nutmeg, and rub in the butter. Add the pumpkin, golden syrup and beaten egg, mixing to a soft dough. Knead lightly, roll about Jin. thick and cut. Cook in a hot oven 15 to 20 minutes.

Pumpkin Pie. Ingredients: Short crust or biscuit pastry, 2 dessertspoons powdered gelatine, cup water, J teaspoon grated lemon rind, 11 cups steamed mashed pumpkin, 1 cup sugar, J teaspoon salt. 1- teaspoon powdered cinnamon, 1 cup milk, 1 teaspoon powdered ginger, 2 eggs. teaspoon powdered cloves, 1 teaspoon butter, few brazil nuts or almonds.

Method: Line a deep tart plate with thinly rolled pastry, trim edges, prick centre, and bake lightly in modei'ately hot oven. Mix pumpkin, butter, lemon rind, egg yolks, milk, and cup sugar. Stir mixture for five minutes over boiling water. Moisten gelatine with water, dissolve over boiling water, stir into pumpkin mixture, and cool it. Whisk the egg whites to stiff froth, add .} cup sugar, fold into pumpkin mixture, and fill cold baked pastry. Top with blanched or toasted nuts and serve with custard or cream.

Pumpkin Chutney. Take 61b. pumpkin. 2 cups sugar, 2 tablespoons salt, 3 onions, 1 teaspoon cloves, peppercorns and allspice, jin. stick cinnamon. 2 cups vinegar, 11b. stoned sliced dates. Method: Peel, seed and cut the pumpkin into small pieces. Peel and dice the onions, place in presering pan with dates, sugar, salt, vinegar, spices (tied in .a muslin bag), then cook slowly until tender, stirring frequently. Bottle while warm and seal when cold.

Pumpkin Jam. Take 31b. prepared pumpkin, 21b. cooking apples, 2 lemons, 3ozs. root jginger (bruised), 211 b, sugar. Method: Peel, seed and cut pumpkin into inch cubes, sprinkle with 11b. sugar and leave overnight. Peel, core and thinly slice the apples. Place in a preserving pan with the pumpkin and its syrup, grated lemon rind, strained lemon juice and ginger. Boil slowly until apples and pumpkin are tender, add remaining heated sugar, and cook till a little jells on a saucer. Pour into warm, dry jars and seal cold contents securely. Baked Cheese Pumpkin.

Cut the pumpkin into Ilin. squares and place on a thickly-greased oven tray, each cube separated. Cover with greased paper and bake in a hot oven for 30 minutes. Remove, brush with butter, season lightly and sprinkle heavily with grated cheese. Return to the oven for a further 10 minutes. |

Savoury Pumpkin Scones. Take 2 cups self-raising flour, 1 cup cold mashed pumpkin. J teaspoon celery salt, pinch cayenne pepper and of mustard, 1 tablespoon grated cheese, 1 tablespoon butter, 1 egg. Method: Sift the flour, salt and cayenne and rub in the butter. Stir in the pumpkin, mustard, cheese and wellbeaten egg. Knead lightly, roll Jin. thick, cut and bake in a hot oven for 15 to 20 minutes.