Pompions, and what Higginson called squantersquashes, Josselyn squontersquoshes, Roger Williams askutasquashes, Wood isquoukersquashes, and we clip to squashes, grew in vast plenty. The Indians dried the pompions on strings for winter use, as is still done in New England farm communities. Madam Knight had them frequently offered to her on her journey--"pumpkin sause" and "pumpkin bred." "We would have eat a morsel ourselves, but the Pumpkin & Indian-mixt bread had such an Aspect." Pumpkin bread is made in Connecticut to this day. For pumpkin "sause" we have a two-centuries-old receipt, which was given by Josselyn, in 1671, in his "New England Rarities," and called by him even at that day "an Ancient New England Standing-dish." "The Housewives manner is to slice them when ripe and cut them into Dice, and so fill a pot with them of two or three Gallons and stew them upon a gentle fire the whole day. And as they sink they fill again with fresh Pompions not putting any liquor to them and when it is stir'd enough it will look like bak'd Apples, this Dish putting Butter to it and a little Vinegar with some Spice as Ginger which makes it tart like an Apple, and so serve it up to be eaten with fish or flesh." This must be a very good "sause," and a very good receipt when once it is clear to your mind which of them--the housewives or the pompions--sink and are to fill and be filled in a pot, and stirred and stewed and put liquor to. In an old book which I own, which was used by many generations of New England cooks, I find this "singular good" rule to make a "Pumpion Pye:" "Take about halfe a pound of Pumpion and slice it, a handful of Tyme, a little Rosemary, Parsley and Sweet Marjoram slipped off the stalkes, and chop them smal, then take Cinamon, Nutmeg, Pepper, and six Cloves and beat them, take ten Eggs and beat them, then mix them, and beat them altogether, and put in as much Sugar as you think fit, then fry them like a froiz, after it is fryed, let it stand til it be cold, then fill your Pye, take sliced Apples thinne rounde-wayes, and lay a row of the Froiz and layer of Apples with Currans betwixt the layer while your Pye is fitted, and put in a good deal of sweet butter before you close it, when the pye is baked take six yelks of Eggs, some White-wine or Vergis, and make a Caudle of this, but not too thicke, cut up the Lid and put it in, stir them wel together whilst the Eggs and Pompions be not perceived and so serve it up."