Pumpkin cream cake, pones, pudding, tapioca & rice (1935)

Martha Lee’s Corner & Homemaker’s Forum

Pumpkin! Immediately you think of pumpkin pie or pumpkin tarts — or if you are right modern, pumpkin ice cream. But here are a lot of other things in which pumpkin may be used to your profit and advantage.

three-pumpkins-cooking-recipe

Pumpkin Pones

The first on the list is a Pumpkin Pone that will taste just as good at breakfast as it will at luncheon or dinner.

1 cup cooked or canned, mashed and sieved pumpkin
1/2 cup corn meal, scalded
1/2 cup stale bread crumbs
1/2 teaspoon salt
1 tablespoon brown sugar
2 tablespoons corn syrup, or 2 tablespoons molasses and omit the brown sugar

Mix well and form into long, thin cakes, wrap each in a strip of bacon, securing ends with a toothpick. Bake 30 minutes in a moderate oven. Serve piping hot. Also good cold, and you will also find that cheese goes excellently with these for luncheon or supper. (Use just enough boiling water in the scalding of the corn meal to make a thick paste.)

Pumpkin Rice

Use layers of thinly-sliced or chopped cooked pumpkin, thick cheese sauce with a little minced green pepper in it, and layers of cooked rice, having two layers of each. Cover with buttered bread crumbs and grated cheese. Bake in a moderate oven for 25 minutes, or until hot and the crumbs brown and cheese is melted. Serve with hot whole wheat rolls, lettuce-cress salad and baked apples and gingerbread.

Pumpkin Cream Cake Filling

If you would do something right unusual by way of a cake filling or a filling for cookies, here is just the recipe you have been searching for.

1 cup cooked and sieved pumpkin (or canned)
1/3 cup powdered sugar
1 egg, beaten until light
1/4 cup light cream or rich milk or undiluted evaporated milk
1/8 teaspoon each of cinnamon and ginger

Cook in top of double boiler for 10 minutes. Cool. When cool, fold in 1/2 cup heavy cream whipped stiff, and 2 tablespoons chopped candied ginger or preserved ginger. Put between the layers of a molasses cake, plain light cake, or between two sugar cookies. Coconut may be added as a variation.

Indian Pumpkin Pudding

2 cups boiling salted water
1/2 cup yellow corn meal
1 cup cooked and sieved pumpkin
1/2 cup pure 100 per cent maple syrup
1/4 cup sugar
2-1/2 cups rich milk
1/4 teaspoon salt
1/2 teaspoon each ginger and cinnamon
Dash of mace
2 tablespoons orange juice
2 tablespoons melted butter

Cook together for 10 minutes corn meal in salted water; then stir balance of ingredients and mix well, and bake 1 hour in a moderate oven. Serve with hard sauce, adding 1 teaspoon vanilla, 1/2 teaspoon lemon and 1/2 teaspoon orange extract to each cupful.

Pumpkin Tapioca

2 cups milk
1/2 cup quick cooking tapioca
1-1/2 cups cooked sieved pumpkin
1/2 cup sugar
1 teaspoon cinnamon
2 tablespoons each preserved ginger syrup and preserved ginger, chopped
1/2 teaspoon salt
2 egg whites

Cook in double boiler for 15 minutes the tapioca and milk, then add the balance of the ingredients and cook for 10 minutes longer. Fold in stiffly beaten whites of 2 eggs. Serve warm or cold with whipped cream, with a cube of grape, quince or plum jelly.










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