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Pumpkin or Squash
Cut, seed and wash pumpkin or squash. Put in a juicer and steam until soft.
Scoop out the pulp and put in the blender with enough juice to make the
blender run. The mixture may be frozen
f
or future use in pies.
Pumpkin Chiffon Pie
1 envelope gelatin
1/4 cup water
1 1/4 cup pumpkin
1/2 cup milk
1/2 teaspoon lemon juice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar
3 eggs (separated)
Beat the egg yolks slightly and add 1/2 cup sugar, pumpkin, milk, salt, and
spices. Cool until thickened. Soften the gelatin in 1/4 cup water, add this to
the pumpkin mixture, blend well and cool. When it begins to thicken, fold
in stiffly beaten egg whites to which 1/2 cup of sugar has been added. Pour
in a baked pie shell and top with whipped cream.
Homemade sausage
5 lbs hamburger
2 tablespoons salt
1/2 teaspoon saltpeter (for color)
2 1/2 teaspoon whole mustard seed
2 1/2 coarsely ground peppers
2 1/2 teaspoon garlic salt
1 teaspoon hickory smoke salt
Mix ingredients together until well blended. Refrigerate 8 to 12 hours so the
flavors will mix. Shape 4 rolls of equal size, wrap each in aluminum foil and
place in food basket. Steam vigorously for 75 minutes. Remove and refriger-
ate immediately.
Keeping a Record
One thing you’ll find very valuable in your canning and juicing experience
is to keep a written record. If you invent a delicious recipe, don’t trust it