THE GREAT PUMPKIN
(Page 3 of 5)
It isn't necessary that you eat your entire supply of
pumpkin right away . . . since one of this vegetable's
greatest advantages is its easy preservability. The gourds
don't keep quite as well in a root cellar as do
thickerskinned winter squash . . . but if handled gently so
that they don't bruise, and stored — off the ground
and not touching one another — in a cool (50° to
60°F) moisture-free location, they should stay fresh
for up to three months. (Do wipe the cellared fruit with a
cloth from time to time, though . . . otherwise, the
moisture resulting from condensation could lead to decay.)
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Of course, you can also freeze or can pumpkin . . . by
following the instructions in any good cookbook or
food-preservation text. As an alternative, though, you
might want to try a handy traditional southern method for
drying the produce. Just scoop out the insides and
slice the fruit into inchwide rings . . . and then peel the
circles and hang them on a horizontal broom handle or stick
near your stove or — when the weather's good —
outside.
If you let the rounds dehydrate until they're tough and
leathery, and then store them in airtight containers (or
simply hang them in a warm, dry place), they'll keep for
quite a long time . . . but if you use this preservation
method, you will have to cook the food at length
— as much as several hours — to restore it to a
palatable consistency.
MOTHER'S ALL-TIME FAVORITE PUMPKIN PIE
RECIPE
We've printed a prodigious number of recipes within the
pages of this magazine over the years, but few have
elicited as much praise from palate-pleased readers as did
the pumpkin pie "receipt" submitted to us by Esther
Shuttleworth, mother of the founder of this publication. We
first revealed Mrs. Shuttleworth's secret in issue 41's
foldout and — in honor of the approaching
Thanksgiving season — reprint it here.
ESTHER SHUTTLEWORTH'S PUMPKREAM PIE
1 cup of granulated sugar (this would be difficult to
substitute for . . . and, after all, it's a holiday!) 1
teaspoon of cinnamon 1/4 teaspoon of nutmeg 1/4 teaspoon of
cloves (optional) 1 pinch of salt 2 eggs 1 cup of pumpkin
(canned, or fresh and cooked till thick) 1 cup of thick
sweet whipping cream unbaked pie crust
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