Pumpkin Preserves
Divide, peel and remove the seeds; cut in small square pieces. For each pound of the pumpkin to be preserved take 1 pound of pulverized or granulated sugar. Put the pumpkin in a deep dish with alternate layers of sugar sprinkled thickly over the top. Pour in lemon juice, 1/2 cupful to 1 pound of pumpkin. Let stand twenty-four hours. Then boil the whole together with 1/2 pint of water to every 3 pounds of pumpkin, 1 tablespoonful of ginger tied in a cloth and the peel of the lemons shredded. When the pumpkin is tender, put in jars. In a tew days pour off the syrup, boil up and pour over the pumpkin hot. Very nice. Vinegar may be substituted for the lemon juice, in which case a lemon may be sliced in the preserves when cold.