TO HAVE THE HARDER ONES PALATABLE, DO THIS: [1] [Cut the fruit into pieces, boil and] SQUEEZE THE WATER OUT OF THE BOILED FRUIT AND ARRANGE [the pieces] IN A BAKING DISH. PUT IN THE MORTAR PEPPER, CUMIN AND SILPHIUM, THAT IS, A VERY LITTLE OF THE LASER ROOT AND A LITTLE RUE, SEASON THIS WITH STOCK, MEASURE A LITTLE VINEGAR AND MIX IN A LITTLE CONDENSED WINE, SO THAT IT CAN BE STRAINED [2] AND POUR THIS LIQUID OVER THE FRUIT IN THE BAKING DISH; LET IT BOIL THREE TIMES, RETIRE FROM THE FIRE AND SPRINKLE WITH VERY LITTLE GROUND PEPPER. [1] Cf. note 3 to No. 72. [2] List. _Ut coloretur_--to give it color; Tor. _ut ius coletur_--from _colo_--to strain, to filter. Cf. also note 2 to No. 55. [74] PUMPKIN LIKE DASHEENS _ALITER CUCURBITAS IURE COLOCASIORUM_ [1] BOIL THE PUMPKIN IN WATER LIKE COLOCASIA; GRIND PEPPER, CUMIN AND RUE, ADD VINEGAR AND MEASURE OUT THE BROTH IN A SAUCEPAN. THE PUMPKIN PIECES [nicely cut] WATER PRESSED OUT [are arranged] IN A SAUCEPAN WITH THE BROTH AND ARE FINISHED ON THE FIRE WHILE THE JUICE IS BEING TIED WITH A LITTLE ROUX. BEFORE SERVING SPRINKLE WITH PEPPER [2]. [1] V. _Colocasia Antiquorum_ belonging to the dasheen or taro family, a valuable tuber, again mentioned in No. 172, 216, 244 and 322. Cf. various notes, principally that to No. 322. Also see U. S. Dept. of Agr. Farmer's Bulletin No. 1396, p. 2. This is a "new" and commercially and gastronomically important root vegetable, the flavor reminding of a combination of chestnuts and potatoes, popularly known as "Chinese potatoes" which has been recently introduced by the U. S. Government from the West Indies where it received the name, Dasheen, derived from _de Chine_--from China. [2] Tor. continues without interruption into the next formula. [75] PUMPKIN, ALEXANDRINE STYLE _ALITER CUCURBITAS MORE ALEXANDRINO_ PRESS THE WATER OUT OF THE BOILED PUMPKIN, PLACE IN A BAKING DISH, SPRINKLE WITH SALT, GROUND PEPPER, CUMIN, CORIANDER SEED, GREEN MINT AND A LITTLE LASER ROOT; SEASON WITH VINEGAR. NOW ADD DATE WINE AND PIGNOLIA NUTS GROUND WITH HONEY, VINEGAR AND BROTH, MEASURE OUT CONDENSED WINE AND OIL, POUR THIS OVER THE PUMPKIN AND FINISH IN THIS LIQUOR AND SERVE, SPRINKLE WITH PEPPER BEFORE SERVING. [76] BOILED PUMPKIN _ALITER CUCURBITAS ELIXATAS_ [Boiled Pumpkin] STEWED IN BROTH WITH PURE OIL. [77] FRIED PUMPKIN _ALITER CUCURBITAS FRICTAS_ [Fried pumpkin served with] SIMPLE WINE SAUCE AND PEPPER. [78] ANOTHER WAY, BOILED AND FRIED _ALITER CUCURBITAS ELIXATAS ET FRICTAS_ BOILED PUMPKIN FRIED IS PLACED IN A BAKING PAN. SEASON WITH CUMIN WINE, ADD A LITTLE OIL; FINISH ON THE FIRE AND SERVE. [79] ANOTHER WAY, MASHED _CUCURBITAS FRICTAS TRITAS_ FRIED [1] PUMPKIN, SEASONED WITH PEPPER, LOVAGE, CUMIN, ORIGANY, ONION, WINE BROTH AND OIL: STEW THE PUMPKIN [in this] IN A BAKING DISH, TIE THE LIQUID WITH ROUX [mash] AND SERVE IN THE DISH.