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Classic
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page 55
Pumpkins.
Young pumpkins resemble cymlings, when cooked in the same way. When they are
ripe, they should be pared and cut up, and boiled till soft in a good deal of
water; take them up as soon as they are done, or they will soak up the water;
mash them and season them with salt, pepper and butter. They are good to eat
with roast or boiled beef.
To Bake Pumpkins.
The long striped pumpkin, with a thick long neck, called by some potato pumpkin,
is the best for baking; cut it up in slices, leaving on the rind; put it in a
dutch-oven or dripping-pan, and let it bake an hour with a quick heat. Where
sweet potatoes cannot be had, pumpkins make a very good substitute. If you put
ripe pumpkins that have not been frosted, in a dry place, they will keep to make
puddings till spring.
To Dry Pumpkins.
Pare them, and cut them in thin slices; have a strong thread, and string them on
it with a needle; hang them out in the sun till dry, taking them in at night;
tie them up in a muslin bag, and hang them in a dry place. Soak them before they
are stewed, and they are nearly as good for puddings as when in season. Some dry
them, as apples, by spreading on boards.
Parsnips.
Scrape and split them, and boil until quite soft, either in salt and water, or
with meat; they are very good served up in this way, with plenty of butter. They
may, when boiled, either be baked with a few slices of salt meat, and require no
seasoning but pepper,
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