Mix dry ingredients, add pumpkin and lightly beaten eggs, and the milk and cream gradually. Bake until firm in a tin lined with Plain Pastry.
To Bake Pumpkin or Squash. Wash and cut in half cross-wise. Scrape out seeds and stringy parts. Place in dripping pan, shell side up and bake until it begins to fall in and is tender. Scrape pulp from shell, strain. If wanted more dry, finish by turning, being careful not to have fire too hot.
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