Wild Rice and Pumpkin
1 cup wild rice
2 cups cubed pumpkin
1/2 cup milk or
2 tablespoons cream
2 tablespoons butter
Salt and pepper to taste
Cook the rice in plenty of salted water until nearly done, and water has been absorbed; then add the cubed and seeded pumpkin, and continue cooking until pumpkin is soft. Stir continually so that pumpkin dissolves. When rice and pumpkin are soft and thor ughly blended to rather a smooth consistency. add either 11/2 cup of milk or 2 tablespoons of sweet cream. the butter and seasonings. Simmer for five minutes and serve hot. Mrs DG Merwin Brooklyn New York
THE ORIGINAL RECIPE FOUND IN
The MAGAZINE Formerly called CHILDREN The Parents Magazine; 1929 25 CENTS
Published with the official co operation of Teachers College Columbia University Universi ty of Minnesota State Univer sity of Iowa Yale University MAGAZINE Formerly called CHILDREN The Parents Magazine Title registered US Patent Office 9 VOL IV No 12 December 1929
Published with the official co operation of Teachers College Columbia University Universi ty of Minnesota State Univer sity of Iowa Yale University MAGAZINE Formerly called CHILDREN The Parents Magazine Title registered US Patent Office 9 VOL IV No 12 December 1929