Choose the richest pumpkin you can find; take out the seeds, cut in
quarters or eighths, pare, and slice lengthwise half an inch thick.
Arrange in layers—not more than two or three slices deep—in a shallow
but broad baking-dish. Put a _very_ little water in the bottom, and
bake very slowly until not only done, but dry. It requires a long
time, for the heat should be gentle. Butter each strip on both sides
when you dish, and eat hot with bread and butter for tea.
I have been assured, by people who have tried it, that this is a
palatable dish to those who are fond of the flavor of pumpkin. I insert
it here upon their recommendation—not my own.