Preserved Pumpkins
- Cut slices from a nice, highcolored pumpkin, and cut the slices into chips about the thickness of a dollar; have the chips of an equal size, six inches in length, and an inch broad. Put to each pound of fruit a pound of loaf sugar. Pare off and lay aside the yellow rind of some lemons; squeeze out the juice, allowing a gill to a pound of pumpkin. Put the pumpkin into a broad pan, laying the sugar among it; turn the lemon juice over it; cover the pan, and let the whole set all night. In the morning, put the whole in a preserving pan, and boil, skimming it well, till the pumpkin becomes clear and crisp, but not till it breaks. It should have the appearance of lemon candy; and, if liked, some lemon peel, cut in very fine pieces, may be added. About half an hour's boiling is sufficient. When EXCELLENT DRINKS. done, take out the pumpkin, spread it on a large dish, and strain the sirup through a bag; put it into jars, turn the sirup over it, and tie up. It is very nice; may be eaten without cream, or laid on puff paste shells after they are baked.
EXCELLENT DRINKS.
Orgeat.-[This is an excellent refreshment for parties.] Boil two quarts of milk with a stick of cinnanon, and let it stand to be quite cold, taking out the cinnamon. Blanch four ounces of the best sweet almonds; pound them in a marble mortar, with a little rose-water; mix them well with the milk; sweeten it to your taste; let it boil only a few minutes; strain it through a very fine sieve till quite smooth, and free from the almonds; and serve it up either cold or luke warm, in handled glasses.