222. Pumpkin - Florentine

Remove the seeds and rind from a pound of pumpkin and cut into thin chips. Parboil and drain on a cloth; then saute in a little butter for a few moments. Season with salt and pepper and two tablespoons of grated Parmesan.

223. Pumpkin - Italian

Cut pumpkin into two-inch squares and parboil in salted water. Drain and saute in a little olive oil for a few minutes, then arrange the pieces in a baking pan, seasoning with salt and paprika, and sprinkling generously with grated cheese. Bake until brown.