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Pumpkin, Preserved

Take a fresh pumpkin, pare it, halve it, and pick out the seeds, then cut it into thin slices about the size of the palm of one's hand. Weigh these slices, and allow a pound of powdered sugar, the juice of two large lemons, the peel of one, and half a tea-spoonful of ground ginger, to each pound of pumpkin. Lay the slices in layers upon a large dish, sprinkle the sugar between the layers, strain the lemon-juice over the whole, and leave it for two or three days. At the end of that time, turn the whole into a preserving-pan with the lemon-rind thinly sliced over, and allow a breakfast-cupful of water for every three pounds of sugar used. Boil the mixture gently until the slices are tender, turn them into a bowl, and let them remain covered for six or eight days. Throw away the bag containing the ginger. Strain off the syrup, and boil it again until it is thick; pour it at once over the pumpkin. Put the slices of pumpkin into jars, and cover these with paper dipped in the white of an egg. Store in a cool dry place. Time, twelve days. Probable cost, uncertain.