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.
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