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The Pleasures of Pumpkins
 It's
that time of year. Woodsmoke fills the air on frosty mornings. Leaves
crunch under your feet as you walk. Soon it will be time to turn
the clocks back. It will also soon be time to visit your local pumpkin
patch and pick out your pumpkins for Halloween jack-o'-lanterns.
Southern States has everything you need to carve the scariest ones
on your block.
Whether you prefer a knife or tiny toothy saws, we have all the
tools especially designed for pumpkin carving. We have books on
different carving methods and books full of patterns too! Whether
your style is cute, funny or scary, we've got what you need.
You don't have to stop at just one pumpkin either. Use them as
centerpieces at your Halloween party.  Line
your front walk with pumpkin luminaries to light the way for Trick-Or-Treaters.
Have jack-o'-lantern sentries march up your front stairs, or put
one in every window.
If culinary pursuits are more to your liking, here are two tried
and true pumpkin recipes that are sure to be a big hit with family
and friends at your fall holiday gatherings.
Tawny Pumpkin Pie
9" unbaked pie shell
2 eggs beaten
2 cups pumpkin (freshly cooked or home canned)
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 cup evaporated milk (Note: if using canned pumpkin that is drier
than freshly cooked pumpkin, you may need to add more milk)
Blend eggs and pumpkin. Stir in salt, sugar, cinnamon, ginger, cloves
and milk. Pour into pie shell which you have placed onto a cookie
sheet
to avoid spills. Place the pie still on the cookie sheet in oven
and bake at 400 degrees for 45 to 55 minutes. (Note: If using bought
pie shell, this recipe will fill two regular 9" shells.)
Pumpkin Bread
Grease well, a 9-by-5 inch loaf pan, and line the sides and bottom
with waxed paper.
1 2/3 cups sifted flour
1 1/3 cups sugar
1/4 tsp. baking powder
1/2 tsp. vanilla extract
1 tsp. baking soda
2 eggs
1/8 tsp. salt
1 cup mashed cooked or canned pumpkin
1/2 tsp. ground cinnamon
1/3 cup sherry
1/2 tsp. ground nutmeg
1/2 cup chopped nuts
1/3 cup shortening
Sift together flour, baking powder, baking soda, salt, cinnamon,
and nutmeg. Cream together shortening, sugar, and vanilla. Add eggs,
1 at a time, beating well after each addition. Stir in pumpkin.
Add flour mixture alternately with sherry and blend well. Stir in
nuts. Turn into prepared loaf pan and bake at 350 degrees until
cake tester inserted in center comes out clean, about 1 hour. Turn
out onto wire rack to cool. Wrap and refrigerate until ready to
slice. Makes 1 loaf.
(Note: The smaller loaf pans, size 3-by-7 inch bake more evenly.
If using this size you will get 2 loaves.)
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