The bride's cook book

Canned pumpkin or squash prepared like a cream filling, well seasoned and spiced, makes a delicious filling for cake. Add left over canned pumpkin or squash to any recipe for griddle cakes with good results. Add left over pumpkin or squash to the baked custard for a welcome change from the usual pudding. Cook any left over pumpkin or squash and a few raisins in the apple sauce and spice well. This is a welcome addition. Add a little left over pumpkin or squash to the baked rice pudding for a change in flavor and appearance. Use canned pumpkin or squash in the steamed Christmas pudding. It adds flavor. Scalloped pumpkin or squash is delicious sprinkled with crumbs and grated ,cheese. A delicious tart filling may be made from pumpkin or squash by adding a few crumbs, sweetening, and lemon extract. In these conservation days place the usual pumpkin or squash pie filling in a greased baking dish, without crust, bake, and serve as a pudding. A conservation candy is made from 1 cup of pumpkin or squash, 1½ cups of com sirup, 2 tablespoons of butter substitute, 1 orange, 1 lemon, % teaspoon of powdered nutmeg, and 1 cup of chopped nut meats. Use juice and grated rinds of fruit and add nutmeg and nut meats after a hard ball has formed in cold water. A delicious squash or pumpkin puff is made by using 1 cup of pumpkin or squash and 1 cup of mashed potato, to 2 eggs and 1 cup of milk. Add seasonings and 1 tablespoon of butter substitute and bake in a hot oven until firm. A pumpkin or squash souffle made in the usual way may be used as a simple luncheon dish or pudding. PUMPKIN OR SQUASH CROQUETTES— Mix 2 cups of DEL MONTE Canned Pumpkin or Squash, V2 cup each of crumbs and finely chopped celery, 3 tablespoons of finely chopped onion, 1 teaspoon of salt, and % teaspoon of pepper. Mold into croquettes, roll in crumbs, and brown in hot fat in the frying pan. PUMPKIN OR SQUASH PONES— Mix 2 cups of DEL MONTE Canned Pumpkin or Squash, 1 cup of com meal, 1 cup of crumbs, 1 teaspoon of salt, and % cup of molasses. Form into long thin cakes, wrap each in a thin slice of bacon, fasten with a tooth pick and bake 45 minutes in a moderate oven. INDIAN PUDDING WITH PUMPKIN OR SQUASH— Cook V2 cup of com meal and 2 cups of boiling water for 5 minutes. Add 1 cup of DEL MONTE Canned Pumpkin or Squash, % cup of molasses, 2 cups of milk, and % teaspoon of salt, V2 teaspoon each of ginger and cinnamon, and V2 tablespoon of melted fat. Bake for 1 hour. PUMPKIN OR SQUASH PUDDING— Mix 1 cup of DEL MONTE Canned Pumpkin or Squash with 1 cup of white sauce, V2 cup of molasses, V2 teaspoon each of salt, ginger, cinnamon, nutmeg, and allspice, 2 egg yolks, and 1 cup of DEL MONTE Seedless Raisins. Bake in a slow oven until firm, cover with meringue made of 2 stiffly beaten egg whites and 2 tablespoons of corn sirup, and brown in a hot oven. PUMPKIN OR SQUASH PIE FILLING— Heat V2 cup of milk, add 1 cup of DEL MONTE Canned Pumpkin or Squash, V2 cup of com simp, ^ cup of molasses, 1 teaspoon of cinnamon, V2 teaspoon each of ginger and salt, and % teaspoon each of nutmeg and allspice. Pour onto a slightly beaten egg and fill crust. Heating the ingredients before adding them to the egg, keeps the crust from becoming soaked.