Cassell's dictionary of cookery

Pumpkin Pudding (another way).— Boil the pumpkin, and rub it through a sieve, as in the last recipe. With a pint of the pulp put three-quarters of a pint of warm milk, an ounce of butter, a large nutmeg, grated, a pinch of powdered mace, three table-spoonfuls of moist sugar, two table-spoonfuls of picked and dried currants, and three well-beaten eggs. Beat the mixture briskly for two or three minutes. Line a dish with pastry, pour in the mixture, and bake in a moderate oven for about three-quarters of an hour. Probable cost, uncertain. Sufficient for half a dozen persons. Pumpkin Pudding (another way). — Cut a pumpkin into square pieces, and peel the pieces over the fire in a saucepan until they become soft. If they are now found to be too moist, squeeze them in a cloth to get rid of some of the water. Then put the pulp in a stewpan with some butter, and fry it. When done, mix a spoonful of arrowroot in milk, sweetened with sugar, and simmer the whole PUM ( 669 ) PUN until it becomes reduced to a proper consistency. Then let it become cold, and thicken with three eggs, beaten up with a small quantity of water. Afterwards butter the inside of a stewpan, cover it with bread-crumbs, and put the cooked pumpkin into it. Place the pan over some hot cinders, put the lid on, and throw some embers on it. When the pudding is browned send it to table. Pumpkin Soup. — Take half or a quarter of a moderate-sized pumpkin, pare it, remove the seeds, and cut the pumpkin into thin slices. Put these into a stewpan, with as much water or milk as will cover them, and boil gently until they arc reduced to pulp. Rub this through a fine sieve, mix with it a pinch of salt and a piece of butter the size of an egg, and stir it over the fire until it boils. Thin it with some boiling milk, which has been sweetened and flavoured with lemon-rind, cinnamon, or orangeflower water. It should be of the consistency of thick cream. Put toasted bread, cut into dice, at the bottom of the soup tureen. Moisten the bread-dice with a small quantity of the liquor, let them soak a little while, then pour the rest of the soup over them, and serve very hot. Or, whisk two fresh eggs thoroughly in the tureen, and pour the soup in over them at the last moment. The liquor ought to have ceased from boiling for a minute or two before it is poured over the eggs. Time, two hours. Probable cost, uncertain. Pumpkin Soup (another way). — Slice a pumpkin, and stew it in butter until tender, then reduce it to a puree. Add to this as much hot milk, flavoured with cinnamon or lemon, as may be required to thin it for a soup. Throw in a little salt ; and when properly heated, have ready a couple of eggs whisked to froth, put them into the tureen and pour the soup over. Serve immediately. Punch. — Punch is a beverage made of hot water, mixed with wine or spirits, sweetened and flavoured. It was very generally used in the last century, but is only to be met with now on extraordinary and very convivial occasions. It is always considered very insidious, but it rarely disagrees with those who partake of it in moderation. It is dangerous chiefly because it docs not taste so strong as it is. In addition to the various kinds of punch given below, recipes for the following will be found under their respective headings: — Cambridge, Milk Poney