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Pumpkin Butter-Fine Quality

2 pounds or pints of dry mashed pumpkin. 1 pound of sugar. 4 ounces of butter. Flavoring either of shaved lemon rind, cloves, nutmeg or race ginger. The pumpkin must be dry, either baked or steamed. Mash it through a strainer, mix the sugar and butter with it and the piece of ginger bruised, or thin shaved lemon rind; let simmer at the side or set upon bricks on the stove for perhaps an hour. It becomes thick and semi-transparent; can be kept in jars in a dark place. Good for the same uses as fruit jellies and marmalade.