1554: The Vegetable Industby in New Yoke Stat-k 



vegetable desserts 

 Squash, pumpkin, carrot, and sweet-potato pie have as large a 

 following as have apple or mince. 



Pumpkin Pie 

 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, ^ teaspoon of cin- 

 namon, i/> teaspoon ginger and a little salt. Make a paste by 

 chopping Y2 CU P shortening into ll/o cups of sifted pastry flour 

 and adding !/•> 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 it 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. 



