When you wish to make pie, soak over night; then proceed
as you would with fresh pumpkin. Pumpkin prepared in this way will
keep well until spring, and pies are as good as when made with fresh
pumpkin.
STEWED RICE. MRS. EDWARD E. POWERS.
Take one-half cup of rice; wash it twice; cover with water two inches
above rice; cook dry; then cover with a cup or more of milk; add
butter the size of a walnut, and salt to taste. When cooked dry
again, serve hot with cream and sugar.
NEW ENGLAND SUCCOTASH. MRS. S. A. POWERS.
Take two quarts shelled Lima beans (green), one dozen ears of corn
(cut off cob), and one pound pickled pork. Cover pork with water, and
parboil it; add beans cooked until they burst; then add corn, two
tablespoonfuls sugar, butter the size of a walnut, and pepper to
taste. After corn is added, watch carefully to keep from scorching.
TURNIPS. M. E. WRIGHT.
Put one-half teacup of butter in your kettle, and let it get hot; then
add one tablespoon sugar. Have your turnips sliced fine; put them in
your kettle and stir well; add enough water to stew tender; then
sprinkle over them one tablespoon of flour and a little rich cream.
Stir well, and serve. Sweet potatoes are excellent cooked the same
way.
TO STEW TURNIP. MRS. ECKHART.
Pare, halve, and slice them on a slaw cutter; boil in clear water.
When tender, add a large lump of butter, a teaspoonful of sugar, and
pepper and salt to taste.
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