Categories: Condiment 
      Yield: 6 servings 
  
      5 lb Pumpkin                             1 lb Dried apricots 
      1 lb Raisins                         2 1/2 lb Sugar 
  
  Pare pumpkin.  Remove seeds and cut pulp into cubes.  Add sugar. Stir well, 
  and allow to stand overnight.  In the morning add apricots which have been 
  washed and cut in strips.  Add raisins. Cook slowly, stirring frequently, 
  until the pumpkin is tender and clear. One-half a lemon, sliced thinly, may 
  be added.  Canned pumpkin may be substituted for fresh pumpkin. Mrs. E. 
  Bailey, Wakefield, MA.