Deep coloured pumpkins are generally the best. In a dry warm place
they can be kept perfectly good all winter. When you prepare to
stew a pumpkin, cut it in half and take out all the seeds. Then
cut it in thick slices, and pare them. Put it into a pot with a
very little water, and stew it gently for an hour, or till soft
enough to mash. Then take it out, drain, and squeeze it till it is
as dry as you can get it.
Afterwards mash it, adding a little pepper and salt, and a very
little butter.
Pumpkin is frequently stewed with fresh beef or fresh pork.
The water in which pumpkin has been boiled, is said to be very
good to mix bread with, it having a tendency to improve it in
sweetness and to keep it moist.