1 lb pumpkin
1 small dried coconut
1 cup cornmeal
2 oz margarine
2 – 3 oz sugar
1 cup water
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 tsp essence Method
Peel, wash and grate the pumpkin and coconut. Add the cornmeal and work the margarine in with a fork.
Add the sugar and water to make a soft dropping consistency.
Add the essence, salt, cinnamon and nutmeg, mixing well. Pour into a greased dripping pan. The mixture should be 1 – 1½ inches thick.
Bake in a moderate oven (350°F) until crisp and brown.
Cool, and cut into 2 inch squares before serving.