Sweet Tomato Pickle

Slice green tomatoes and boil in ginger water till the wild taste is removed. Then to 2 lbs. tomatoes put 1 lb. sugar and 1 pint vinegar. Spice very highly with mace, cloves, and cinnamon. Boil all together.

- Mrs. Vinnedge

Gooseberry Tutti Frutti

3 quarts gooseberries

4 quarts sugar 1 pint water

Juice and rind 2 oranges 1/2 lb. seeded raisins

Boil 15 minutes.

India Relish

1/2 peck green tomatoes 15 white onions

1 cabbage

4 green peppers

Chop all fine, mix with 1 cup salt, let stand over night. Drain; add vinegar to cover, 3 lbs. brown sugar, 1 tablespoon tumeric, 1/4 cup ground black pepper, 1 ounce celery seed and 3/4 lb. mustard seed.

Boil all together 15 minutes. When cool add 1 cup olive oil and 1 quart cold vinegar with 1 teaspoon curry-powder, dissolved in it. This makes 6 quarts.

East India Preserves

8 lbs. fruit (pears) after it is pared 8 lbs. sugar

1/2 lb. preserved or candied ginger 4 lemons

Cut lemons into small bits and cook till tender in 1 pint water. Cut ginger into small bits and add to this. Then add sugar and when dissolved drop in the pears which have been cut into chips or small bits and cook slowly 2 hours, or until the juice is of proper consistency. Will fill 20 tumblers. Takes 1 peck of pears.

- Mrs. Vinnedge

Jim Jam

1 quart currant juice

1 quart raspberry juice

2 oranges cut fine

1 lb. raisins (cut) 5 lbs. sugar

Boil 40 minutes.

Currant Jelly With Cherries

2 cups selected Richmond cherries (measured after stones are removed). Add 2 cups cane sugar, cook until cherries are tender. Skim out cherries and fill glasses 1/3 full. Boil syrup 15 minutes and pour over cherries making glasses less than half full, then fill glasses with hot currant jelly. Always make this same day that the currant jelly is made. - Grace Griswold

Raspberry Vinegar

10 quarts red raspberries 2 quarts vinegar

Pour vinegar over the berries and let stand over night. Squeeze through a jelly bag and add 1 lb. sugar for each pint juice; boil to a syrup, bottle and seal. Use about a wine glass full to a tumbler of water. - A. S. D.

Rhubarb Marmalade

1 cup rhubarb cut fine Pulp and juice of 1 orange 1 teaspoon yellow orange rind

1 tablespoon lemon juice 1 1/2 cups sugar

Boil until transparent, then add 1 cup blanched almonds (chopped or otherwise); boil and put in glasses.

- Mrs. French

Currant Jelly

Wash the currants, but do not stem, put in a kettle, cook 25 minutes and strain. Boil the juice alone 5 minutes. Weigh the sugar, 1 lb. to 1 pint juice, and heat it in the oven. When the juice has boiled 5 minutes stir in the sugar until it dissolves, then put into glasses.

Pickled Watermelon Rind

To each quart of the best vinegar add:

3 lbs. brown sugar

4 ounces stick cinnamon

2 ounces cloves

Bruise the spices, tie in a muslin bag and boil with the vinegar for 5 minutes, then pour over the rind, letting it stand 24 hours; remove the liquor and after heating it, pour it over the rind again and let it stand another 24 hours, after which boil all together for a short time.

- S. M. S.