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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
Grated nutmeg
1/4 tsp salt
1/2 tsp essence


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 1 inches thick.

Bake in a moderate oven (350F) until crisp and brown.

Cool, and cut into 2 inch squares before serving.