Page:Domestic French Cookery.djvu/108

Take a fine ripe pumpkin of a deep rich color. Cut from it as many slices as you want; they should be very thin. Have ready some lime-water. Put into it the slices of pumpkin, and let them soak for twenty-four hours. Then take them out, wash them well in cold water, and wipe them dry. Having prepared a nicely clarified syrup of sugar, put the slices of pumpkin into it, and let them simmer over a slow fire without stirring, for a day and a night; but first flavor them to your taste with lemon-juice mixed into the syrup. When done, they will be crisp and transparent. Put them into broad stone or queensware pots, and tie them up with brandy-paper.

Let your raspberries be gathered on a dry day. Measure them, and to a quart of raspberries allow a pound of fine loaf-sugar. Spread the fruit on large dishes, but do not heap it; let every raspberry lie singly. Pound the sugar to powder, and sift it over the fruit.

Then have ready the same quantity of ripe currants. Squeeze them through a linen bag which has been wrung out of cold water. Prepare a pound of loaf-sugar for each pint of currant juice. Put the sugar into a preserving-kettle, and pour the currant-juice over it. When it has melted, set it on the fire, and boil and skim it for ten minutes. When no more scum rises, put in the raspberries. As soon as they are all scalded, take off the kettle, cover it, and set it away for two hours. Then put it again on the fire for about five minutes. Afterward set it again away for two hours, and then