All sorts of sweetmeats keep better in glasses, than in stone or earthen jars. When opened for use, they should be tied up again immediately, as exposure to the air spoils them.
Common glass tumblers are very convenient for jellies, and preserved small fruit. White jars are better than stone or earthen, for large fruit.
PRESERVED PUMPKIN.
Cut slices from a fine high-coloured pumpkin, and cut the slices into chips about the thickness of a dollar. The chips should be of an equal size, six inches in length, and an inch broad. Weigh them, and allow to each pound of pumpkin chips, a pound of loaf-sugar. Have ready a sufficient number of fine lemons, 'pare off the yellow rind, and lay it aside. Cut the lemons in half, and squeeze the juice into a bowl. Allow a gill of juice to each pound of pumpkin.
Put the pumpkin into a broad pan, laying the sugar among it. Pour the lemon-juice over it. Cover the pan, and let the pumpkin chips, sugar and lemon-juice, set all night.
Early in the morning put the whole into a preserving pan, and boil all together (skimming it well) till the pumpkin becomes clear and crisp, but not till it breaks. It should have the appearance of lemon-candy. You may, if you choose, put some lemon-peel with it, cut in very small pieces.
Half an hour's boiling (or a little more) is generally sufficient.
When it is done, take out the pumpkin, spread it on a large dish, and strain the syrup through a bag.—Put the pumpkin into your jars or glasses, pour the syrup over it, and tie it up with brandy paper.
