1891 - A Recipe in Poetry for Pumpkin Pie (and a photo documentary of a pie)

I had no idea pumpkin pies have been the muse to so many poets! 

Pumpkin pie poems are coming out of the the woodwork it seems.  They each have their charm, and this one gets my applause for trying to put a recipe to verse.  

Published in Good Housekeeping, 1891.

This pumpkin was rescued  from being thrown away at school after the pumpkin season for kindergarten had ended. :-)

PUMPKIN PIES


In the kitchen fair Phyllis, one hand 'neath her chin 

   (Her dear little chin. with the dimple nicked in,) 

And a look on her face that she means to be wise,

  Sits and ponders the question of making some pies.

“Let me see, now! " she says. “there is apple and quince; 

  There is peach, there is cherry, there's lemon and mince;

But I think," here a blush a sweet secret confessed,

  “Of them all Colin’s sure to like pumpkin the best!

And though, oh dear me, they will be lots of bother,

  I know I can make them as good as his mother!

Or, perhaps he may think mine a little the best:

  How I'll smile then and say ‘Surely Colin you jest! '

While he’ll whisper.  'T'is so,’ all unheard by the rest. 

   But before I begin, there's the pumpkin to find;

I shall be sadly misled if it's not to my mind."

  So she hastens away, like the maiden of old,

To the garden, where glimmer the great globes of gold. 

  And selects one with care—quite as large and as mellow 

As once formed the coach of the good Cinderella!

  To the kitchen then back, in delight with her prize, 

And a knife for the wand of the fairy applies, 

  When, presto! the pumpkin is soon changed into pies.


HOW SHE DOES IT.

Cut the pumpkin in half, just as smooth as you can,

   And put it to bake in a clean dripping pan—

When the seeds are removed—with the skin side on top,

  In a very slow oven. ’Twill be time to stop

When you find it will scrape from the rind with a spoon,

   Like a crusty baked loaf ’twill be nicely brown soon.

Mash finely, and to one quart of pumpkin, while hot,

   Stir of butter, a quarter of a pound in the pot;

Let cool, and add to it what sugar you like;

   (Not too much or too little, a medium strike);

Then pour in a quart of milk fresh in the pan,

   ('Tis better to let it be cream if you can);

Then the yolks of four eggs, beaten well to be nice,

   With two tablespoonfuls of ginger as spice,

One of nutmeg, too. If you wish them quite comely,

   Bake in a quick oven with bottom crust only.

Of the whites of the eggs a stiff froth should now rise

   To spread over the tops. Who could wish better pies?

                                                                                 

                                                          —Adelaide Preston  

These photos were taken to show children where pumpkin pies come from.  I should have started with a field though!