Cut the pumpkin in two, peel and remove the seed, cut in pieces about the size of a 50-cent piece; after weighing place in a deep vessel in layers, first sprinkling a layer of sugar, then of pumpkin, and so on, until it is finished; now add the lemon juice and set aside for 3 days; now for every 3 lbs. of sugar add ^ a pint of water and boil until tender. Pour into a pan, setting aside for 6 days, pour off the syrup and boil till thick; skim and add the pumpkin while boiling; bottle in the usual manner. (Jiiinces Preserved Whole — Some ripe quinces; to every pint of water allow 3 lbs. white sugar✪ Quinces Preserved Whole. Pare the quinces and put them into the pre- serving pan,three- fourths covered with cold water (if they should float while the water is being poured on them, press them down with a plate until you have gauged the exact height of the water); take out the quinces, measure the water and add the sugar. Let this boil rapidly in the preserving-pan for 5 minutes, and then put in quinces. The syrup should not cover them at first, but when they are half cooked it will then amply cover the fruit. Boil the quinces rapidly, until soft enough for a knitting-needle to pierce them easily, which should be in an hour and a half, reckoning from the first boiling-up. Take the quinces out carefully, so as not to break them, and lay them on dishes to cool. Run the syrup through a jelly bag, or a piece of new flannel, Preserves. 237 put in a gravy strainer; this frees it of all odd little bits that may boil from the outside of the quinces, and makes it clearer. Put the syrup back in the preserving-pan, and boil it rapidly until it vrill jelly when dropped on a plate; put the quinces into the boiling syrup, and let them simmer gently for 10 minutes. Place each quince carefully in wide-necked jars, .pour the hot syrup over them, and when cold cover in the usual way. Preserved Oranges— Any number of oranges, with rather more than their weight in sugar; allow rather more than ^ pint of water t✪ Preserved Orangeso each lb. sugar. Slightly grate and score the oranges round and round with a knife, but not very deeply. Put them into cold water for 3 days, changing the water twice each day. Tie them up in a cloth and boil them until they are quite soft, that is, soft enough to be penetrated by the head of a pin. While they are boiling place the sugar on the fire with the water; let it boil for a few minutes, then strain it through muslin. Put the oranges into the syrup and boil till it jellies and is of a yellow color. Try the syrup by putting some to cool; it should not be too stiff. The syrup need not cover the oranges completely, but they must be turned so that each part gets thoroughly done. Place the oranges in pots, cover with syrup, and tie down with paraffin e papers. This is an ex- cellent way of preserving oranges or shaddocks whole. Only they should be looked at now and then, and boiled up again in fresh syrup, if what they are in has become too hard, which, however, if they have been properly done, will not be the case. They form a nice dish for dessert, or for serving, filled with whipped cream or cus- tard, either cold or gently warmed through in the syrup in a stewpan. 238 White Ribbon Cook Book.

AI-modernized reading of the original text

Cut the pumpkin in two, peel and remove the seed, cut in pieces about the size of a 50-cent piece; after weighing place in a deep vessel in layers, first sprinkling a layer of sugar, then of pumpkin, and so on, until it is finished; now add the lemon juice and set aside for 3 days; now for every 3 lbs. of sugar add ^ a pint of water and boil until tender. Pour into a pan, setting aside for 6 days, pour off the syrup and boil till thick; skim and add the pumpkin while boiling; bottle in the usual manner. (Jiiinces Preserved Whole — Some ripe quinces; to every pint of water allow 3 lbs. white sugar. Pare the quinces and put them into the preserving pan,three-fourths covered with cold water (if they should float while the water is being poured on them, press them down with a plate until you have gauged the exact height of the water); take out the quinces, measure the water and add the sugar. Let this boil rapidly in the preserving-pan for 5 minutes, and then put in quinces. The syrup should not cover them at first, but when they are half cooked it will then amply cover the fruit. Boil the quinces rapidly, until soft enough for a knitting-needle to pierce them easily, which should be in an hour and a half, reckoning from the first boiling-up. Take the quinces out carefully, so as not to break them, and lay them on dishes to cool. Run the syrup through a jelly bag, or a piece of new flannel, Preserves. 237 put in a gravy strainer; this frees it of all odd little bits that may boil from the outside of the quinces, and makes it clearer. Put the syrup back in the preserving-pan, and boil it rapidly until it will jelly when dropped on a plate; put the quinces into the boiling syrup, and let them simmer gently for 10 minutes. Place each quince carefully in wide-necked jars, .pour the hot syrup over them, and when cold cover in the usual way. Preserved Oranges— Any number of oranges, with rather more than their weight in sugar; allow rather more than ^ pint of water to each lb. sugar. Slightly grate and score the oranges round and round with a knife, but not very deeply. Put them into cold water for 3 days, changing the water twice each day. Tie them up in a cloth and boil them until they are quite soft, that is, soft enough to be penetrated by the head of a pin. While they are boiling place the sugar on the fire with the water; let it boil for a few minutes, then strain it through muslin. Put the oranges into the syrup and boil till it jellies and is of a yellow color. Try the syrup by putting some to cool; it should not be too stiff. The syrup need not cover the oranges completely, but they must be turned so that each part gets thoroughly done. Place the oranges in pots, cover with syrup, and tie down with paraffine papers. This is an excellent way of preserving oranges or shaddocks whole. Only they should be looked at now and then, and boiled up again in fresh syrup, if what they are in has become too hard, which, however, if they have been properly done, will not be the case. They form a nice dish for dessert, or for serving, filled with whipped cream or custard, either cold or gently warmed through in the syrup in a stewpan. 238 White Ribbon Cook Book.

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