W. A. F.
Old New England Sweetmeats
Crab-Apple Dainty
Wash seven pounds of fruit and let boil with a little water until soft enough to press through a colander. Add three pounds of sugar, three pints of vinegar, and cloves and cinnamon to taste, and let the mixture boil, slowly, until it is thick and jelly-like.
Pumpkin Preserve
Pare a medium-sized pumpkin and cut into inch cubes. Let steam until tender, but not broken. Or cut the pumpkin into large pieces and let steam a short time and then cut the cubes.
Prepare a syrup of sugar and water, about three pounds of sugar and a pint-and-a-half of water, in which simmer the juice and rind (cut into strips) of two lemons. Drop the pumpkin cubes into the syrup and let simmer, carefully, until the pumpkin is translucent. Dip out the pumpkin and pack in ordinary preserve jars; pour over the syrup and lemon and close the jars.
S. A. R.