1554 Tue Veceras.e Lnpustry in New York Stare 
VEGETABLE DESSERTS 
Squash, pumpkin, carrot, and sweet-potato pie have as large a 
following as have apple or mince. 
Pumpkin Pre 
The only tedious part in the making of a pumpkin pie lies in 
preparing the pumpkin. There is a “ short cut” to this which is 
not generally known. Bake the pumpkin whole (just as though it 
was an overgrown apple) until it is tender throughout. By this 
method it takes but a few moments to separate and mash the pulp. 
To one cup of this add 1 cup of milk, 1 egg, 14 teaspoon of cin- 
namon, 14 teaspoon ginger and a little salt. Make a paste by 
chopping 44 cup shortening into 114 cups of sifted pastry flour 
and adding 1% teaspoon salt, and just enough cold water so that the 
paste can be rolled. Line a deep pie tin with this, fill with 
pumpkin mixture, and bake till a golden brown. 
VEGETABLE SWEETMEATS 
Although if is too troublesome a process for the average cook, 
expert candy makers succeed in producing crystallized carrots,— 
or glaced carrots as they are called — that compare favorably with 
crystallized fruits and nuts. This bears out the theory that vege- 
tables may have a place in every course, from soup to dessert, and 
be excellent in all. 
