Getting your player ready...
Adapted from “The Fannie Farmer Cookbook,” by Marion Cunningham (Knopf).
Directions
When you are opening a pumpkin, scoop out the seeds, wash them under running water, then spread on paper towels to dry. Scatter them over an oiled cookie sheet and bake in a slow 250-degree oven to dry out completely for at least 1 hour, shaking them a few times and turning up the heat for about 5 minutes at the end of cooking to brown slightly. Remove, store in an airtight tin, salted or not, as you wish.
