Pumpkin Chips Recipe

Take what quantity you choose of a good sweet pumpkin, (the butter

pumpkin makes the nicest sweetmeats.) Halve the pumpkin, take out the

seeds, and cut it into chips of the size of a dollar. For each pound of

the pumpkin to be preserved, allow a pound of fine white sugar, and a

gill of lemon-juice. Put the chips in a deep dish, and sprinkle on each

layer a layer of the sugar. Turn the lemon-juice over the whole. Let it

remain a day--then boil the whole together, with half a pint of water to

three pounds of the pumpkin, a table-spoonful of powdered ginger, tied

up in bags, and the peel of the lemons, cut into small pieces. When the

pumpkin becomes tender, turn the whole into a preserve pot. In the

course of a week, turn the syrup from the pumpkin, boil it to a rich

syrup, and turn it back hot.

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