GOURDS AND CUCURBITS. 



461 



For covering a Pergola. 



In addition to the above-mentioned, Siphon, Spoon, Dipper and Club 

 Gourds; varieties of Lag enaria vulgaris ; Flat Corsican and Yokohama 

 Gourds. 



For Winter Culinary Use. 



Golden Crookneck, Red Ktampes, Ohio Squash, Patagonian Squash, 

 Golden Hubbard Squash, Scalloped White Bush, and Burpee's Golden 

 Oblong Pumpkin. 



Note on the Cooking of Gourds by Mrs. Frances 

 Hardin Hess. 



The preparation of Pumpkins for food is very easy, but requires time. 

 If the weather is very cold a large quantity can be prepared, as it keeps 

 well. If the weather be not frigid, then one must prepare only a limited 

 quantity — say five or six pounds of the raw material. 



Peel the amount required and discard the seeds. Cut into bl cks 

 about the size of a Plum. Put into a receptacle which has a thick base 

 (as the Pumpkin burns very easily). Pour a small amount of boiling 

 water over it, and bring the whole quickly to a boil. More boiling water 

 will have to be added from time to time, and after the real cooking has 

 begun the receptacle may be set back from the hot fire and allowed to 

 simmer four to six hours. When thoroughly cooked it has a pulp-like 

 consistency, and may be served as a vegetable with meats. It must be 

 seasoned generously with butter, salt, and pepper. Many prefer the pulp 

 put into a frying-pan where bacon has been cooked, so that the bacon 

 flavour is imparted to the Pumpkin-pulp. This latter method is prefer- 

 able when the pulp has become cold or has stood over for a day or two. 



For the New England Pumpkin-pie, take one cupful of the Pumpkin- 

 pulp, one egg beaten thoroughly, sugar enough to make a very sweet 

 custard, nutmeg (grated) for flavour, and milk enough to form a custard 

 consistency. Beat all together thoroughly and crush out any lumps that 

 may still be lurking in the mixture. 



Line a pastry-dish with light, delicate pastry rolled very thin. Pour 

 in the mixture until it is one inch deep. Bake in a hot, quick oven. Do 

 not cover the top of the mixture with pastry. 



These pies are considered good to be eaten hot or cold, and are 

 favoured for the Thanksgiving (the last Thursday in November) and the 

 Christmas dinner. Indeed, they are a staple pie in the Northern States 

 of the Union. 



In the Southern States Pumpkins attain a large size, but are not of so 

 delicate a quality as those of the North, and have therefore never been so 

 largely used as an article of food for human beings. They are used 

 chiefly as a food for cattle, and when cows are fed with them, they cause 

 an extra flow of milk of a richer quality. 



