The new Annie Dennis cook book

Cut ripe pumpkin into one inch strips, peel and cut out the soft part next to the seed. Then chip into thin squares. Let stand in salt water over night; drain and boil in weak alum water for twenty minutes. Then soak in fresh water twenty^four hours. Drain and pack in white sugar, three-quarters of a pound to a pound of pumpkin. Slice a lemon into each half gallon when adding the sugar. Let it stand until the sugar is dissolved, then boil with the lemon in it until the pumpkin is clear. Place in jars and seal. This retains the natural color and is very nice. FIGS Fig Preserves Take figs nearly ripe; pour over them boiling hot, weak lye, or use lime water; let them remain in it for half an hour, then drain, and rub the figs off with a coarse towel. Put them in clear water, and boil ten or fifteen minutes, or until tender; place them in a colander to drain for fifteen minutes ; then pack them in sugar, using three-quarters of a pound to one pound of figs ; let them remain over night, then boil until the figs are transparent ; place in jars, boil the syrup until there is just enough to cover the figs; pour over them and seal while hot. To Dry Figs Select figs that are just ripe. Have ready some boiling weak lye, or lime water. Fill a perforated ladle with figs, and dip in the hot lye, or lime water; let them remain for a minute, then drain carefully, or dry with a cloth. Proceed then with as many figs as are to be dried. Have ready a well cooked but rather thin syrup of white sugar. Into this put figs enough to cover the surface and let them cook gently for fifteen minutes. Take out, drain, put on dishes and put more figs in the syrup. When all have been cooked and drained, set the dishes out in the sun to dry, covering them with wire gauze, or covers made of netting, to protect them from insects. Keep them in the sunshine every day until they are thoroughly dried. Pack in jars and keep well covered. Another Way to Dry Figs Take quite ripe, but fresh figs; dip them in weak boiling lye one minute, and drain. Boil them in clear water until very tender; drain off the water and mash the figs with a wooden spoon. Add half a pound of white sugar to each pound of figs ; cook this until it is a thick paste. Have large dishes, or cloth stretched on flat boards, and spread the fruit on them, a third of an inch thick; smooth over the surface and set in the sun to dry. When dry, cut in strips six inches wide and ten or twelve long, sprinkle with sugar, and roll very light. Pack in jars. Serve cut in half inch blocks. Sweet Pickled Figs Take figs nearly ripe ; dip them in weak, hot lye one minute, and dry them. For each half gallon of figs, have ready one quart of apple vinegar, with two teacupfuls of sugar, one teaspoonful each of cloves and mace. Put the figs in and boil five or ten minutes; then take them out and place in jars. Boil the vinegar until there is just enough to cover the figs ; pour over them, seal while hot, and put away in a cool, dark place. Fig Preserves