Don't Forget This Recipes

Green Peppers.

Get peppers that have a sweet taste, take out the seeds, leaving on the
stems, lay them in salt and water for three days, changing the water
each day, then put them in a kettle with leaves around them, and a small
piece of alum, let them scald, but not boil, for two hours, take them
out, and let them lay in water three days, changing it twice each day,
then boil them in sugar and water fifteen minutes, then make a syrup,
allowing them their weight in sugar, and boil them gently in it half an
hour, take them out and boil the syrup longer.

Pumpkin.

Choose a fine grained, high colored pumpkin, fully ripe, cut it in thin
slices, about four inches long and two wide, to two pounds of pumpkin,
put two pounds of sugar in a bowl, cut the peel of two lemons in rings,
and squeeze the juice over the pumpkin, let it stand all night, the next
day put it on to preserve with two tea cups of water, let it cook gently
till the pumpkin seems clear and crisp, take it up, scald the lemon
peel, and boil it in the syrup, cool it on dishes, and put it in a jar.

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Damsons.

Weigh out as much sugar as you have fruit; if it is brown you must
clarify it; put a pint of water to three pounds of sugar, make a syrup,
wash the damsons, put them in and let them cook slowly for half an
hour; then take them out on dishes, and let them dry in the sun for two
days, taking them in the house at night; boil the syrup half an hour
after the fruit is taken out; when done in this way they will be whole
and clear. You can make a jam by boiling them slowly for two hours; or
a jelly as currants.