If properly done, this is a very fine sweetmeat. The taste of the pumpkin will be lost in that of the lemon and sugar, and the syrup is particularly pleasant. It is eaten without cream, like preserved ginger. It may be laid on puff-paste shells, after they are baked.
PRESERVED PINE-APPLE.
Pare your pine-apples, and cut them in thick slices. Weigh the slices, and to each pound allow a pound of loaf-sugar. Dissolve the sugar in a very small quantity of water, stir it, and set it over the fire in a preserving-kettle. Boil it ten minutes, skimming it well. Then put in it the pine-apple slices, and boil them till they are clear and soft, but not till they break. About half an hour (or perhaps less time) will suffice. Let them cool in a large dish or pan, before you put them into your jars, which you must do carefully, lest they break. Pour the syrup over them. Tie them up with brandy paper.
RASPBERRY JAM.
Allow a pound of sugar to a pound of fruit.—Mash the raspberries, and put them with the sugar into your preserving kettle. Boil it slowly for an hour, skimming it well. Tie it up with brandy paper.
All jams are made in the same manner.
