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Preserved Pumpkin Chips

Late pumpkins are best for this purpose, and in fact the preserves may be made in winter, as pumpkins will keep perfectly well during the year.

Select a fine ripe one, of a deep yellow color, cut it into halves, then into narrow strips, pare off the outer rind and remove the seeds. Now cut the strips into thin shavings, weigh these shavings, and allow to each one pound one pound of granulated sugar. Secure several dozen of nice, ripe lemons, as it will require one gill of lemon juice to each pound of fruit. Pare the lemons and squeeze out the juice. If you use a glass lemon squeezer it is not necessary to pare them. Spread the pumpkin chips on large platters, sprinkle the sugar over them, then the lemon juice; stand in a cool place over night. In the morning put them into a porcelain-lined kettle, and cook slowly for an hour and a quarter, or until the pumpkin becomes tender, crisp and transparent. Stir carefully and cook slowly, as the pieces must not break or lose their form. Skim frequently as the scum comes to the surface. When the chips are done, lift them carefully with a skimmer, and put them in tumblers or jars; strain the syrup through a flannel bag that has been wrung from boiling water, and pour it over the chips. When cold tie up the same as jelly. *