Pumpkin Chips - cooking recipe

Ingredients

1 firm, medium size dry pumpkin
1 doz. lemons
1 c. sugar to each 2 c. chips

Preparation

Peel pumpkin and cut into thin pieces, 1/2-inch square.
Add sugar and lemon juice (save the skins).
Let stand overnight. Boil until the chips look clear and transparent.
Take chips out and boil syrup until
it thickens a little.
Cut up lemon skins and boil separately until soft.
Add the chips and lemon skins to
the thickened soup and bring to a boil.
Place in jars and seal. Yields 6 to 8 pints.