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Pumpkin

Cut the pumpkin in halves, remove seeds and coarse threads. Cut the halves in narrow strips, pare these and cut them in short pieces.

Put the pieces of pumpkin over the fire in an agate kettle, add a cup or less of boiling water, cover closely, and let cook very slowly on the back of the range. Stir occasionally. Let cook in this manner about five hours, then press through a sieve. Put the cooked pumpkin into sterilized jars. A small pumpkin, when cooked, will yield about enough to fill two pint jars. If a jar lacks a little of being full, add boiling water to fill it. Set the jars on the rack in a steam kettle or any saucepan of sufficient depth, and put the covers beside the jars; add lukewarm water and let cook an hour, add boiling water if needed to fill the jars to overflow, adjust the rubbers and covers and let cook fifteen minutes longer. Tighten the covers and store in a cool place.