"Potage of pumpkin.
Seethe well your pumpkin, so that it will be more thickened than ordinary, then fry a chibol with butter, and put it in with salt, and serve with pepper."
"Potage of pumpkin with milk.
After it is well sod, pass it through a straining pan, and leave not much broth in it, because of the milk which you must put in it. When it
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