Pumpkins for Fall Eating
By Mary Emma Allen
"When the frost is on the pumpkin you know that fall is here," my mom
was fond of saying. At this time of year when the air is nippy, the skies
are autumn blue, and the leaves are turning orange, bronze, and scarlet,
we begin to think of pumpkin recipes old and new.
We see the pumpkins piled beside the roadside stands, among the
cornstalks in farmers' fields, and on front porches.
History of Pumpkins
Pumpkins first were grown in tropical America. The Indians in the
northeast used this vegetable, too, so when the first colonists arrived
they became acquainted with this food.
Soon the settlers were growing pumpkins in their fields of corn, using
them fresh and dried. They learned from the natives various ways to cook
the pumpkins, such as boiling, drying, grinding into meal, and making
soup. The ground pumpkin meal was used like cornmeal in making puddings
and breads.
A Nutritious Food
Pumpkins are nutritious. Rich in minerals such as phosphorus, calcium,
and iron, the pumpkin also is high in carbohydrates. It contains Vitamin
A as well. And roasted pumpkin seeds make a good snack.
Used In Many Ways
Pumpkin can be cooked, mashed, and then frozen for use in cookery
throughout the winter. Or you can cut pumpkin into rings and hang to dry
for later use, like the native people used to do.
Today, throughout the fall months, pumpkin dishes galore come from New
England kitchens. For the pumpkin is a versatile food which can be used
in breads, cakes, cookies, pies, casseroles, and even jam.
To Prepare Pumpkin
To prepare pumpkin for use in cooking, scoop out the seeds and cut into
pieces. You can peel it before or after cooking. Boil the pumpkin until
tender, then mash it.
Or you can cut the pumpkin into quarters, scoop out the seeds, and lay
the pieces in a pan of water, filled to about one inch. Then bake at 350
degrees F. until the pumpkin is tender. Peel and mash it.
It's best to put the mashed pumpkin through a strainer or sieve to
eliminate the stringy portions.
Early Pumpkin Pie
One of the earliest recipes for PUMPKIN PIE didn't call for a crust.
The pioneer cooks cut the stem end from the pumpkin, as you do for a
jack-o-lantern, and saved it. Then they scooped out the seeds and fiber.
They next filled this hole 2/3 full of milk. Sweeten with honey, maple
syrup or molasses. Add some spices you have on hand, such as ginger,
cinnamon, and nutmeg.
Then the cook put the end back on and baked the pumpkin in a brick oven
for 5 or 6 hours. For serving, the pumpkin was placed on the table the
pulp was scooped out and served with butter and more sweetening.
Modern Pumpkin Souffle
For a more modern dish, try PUMPKIN SOUFFLE. Combine 1 cup mashed
cooked pumpkin with 1/2 teaspoon ground cinnamon and 1/2 cup firmly
packed brown sugar; mix well. Beat 3 egg whites until stiff and add 1/8
teaspoon salt.
Fold into the pumpkin mixture. Then pour into greased 1-quart baking
dish and set in a pan of hot water. Bake at 350 degrees F. for about 40
minutes. Makes 4 to 6 servings.
(c)Mary Emma Allen
About the Author
Check out Mary Emma Allen's Web Sit for more cooking information and
recipes. E-mail: me.allen@juno.com. "Country Kitchen" also appears in Online
publications, The Bridgton Blues.
Mary Emma Allen writes children's stories and authors books, in
addition to newspaper and magazine columns, and writes for the e-zine,
"The Oasis". She also teaches workshops for children and teachers who
encourage children to write. Check out her "Teacher to Teacher" column.
More on Pumpkin:
More Pumpkin Recipes
Roasting Pumpkins
The Perfect Pumpkin
Pumpkin Sweets
Pumpkin Sprouts
Pumpkin Dessert Recipes
Pumpkin Fudge and More
Herbs With Pumpkin
Harvest Tips and Recipes
