Preserved Ginger+

Pare the roots of fresh green ginger and lay in cold water fifteen minutes. Boil in three waters, changing the hot for cold every time, until very tender; drain, and lay in ice-water. For the syrup, allow a pound and a quarter of sugar for every pound of ginger, and a cupful of water for each pound of sugar. Boil, and skim until the scum ceases to rise. When the syrup is cold, wipe the ginger dry and drop it in. Let it stand twenty-four hours. Drain off and reheat the syrup. This time put the ginger in when blood warm. Do not look at it again for two days. Then reboil the syrup, and pour over the ginger scalding hot. In a week drain off once more, boil, and add again while hot to the ginger; cover closely. It will be fit for use in a fortnight.

Preserved Cherries+

Stone the cherries, preserving every drop of juice. Weigh the fruit, allowing pound for pound of sugar. Put a layer of fruit for one of sugar until all is used up ; pour over the juice and boil gently until the syrup begins to thicken.

The short-stem red cherries, or the Morellas are best for preserves. Sweet cherries will not do.

Preserved Strawberries+

Pound for pound. Put them in a preserving kettle over a slow fire until the sugar melts. Boil twenty-five minutes, fast. Take out the fruit in a perforated skimmer and fill a number of small cans three-quarters full. Boil and skim the syrup five minutes longer, fill up the jars, and seal while hot.

Keep in a cool, dry place.

Strawberry Jam+

For every pound of fruit three-quarters of a pound of sugar. 1 pint red currant juice to every 4 pounds strawberries.

Boil the juice of the currants with the strawberries half an hour, stirring all the time. Add the sugar when you have dipped out nearly all" the juice, leaving the fruit quite dry, and boil up rapidly for about twenty minutes, skimming carefully. Put in small jars, with brandied tissue-paper over the top.

You can omit the currant juice, but the flavor will not be so fine.

Raspberry Jam+

3/4 lb. of sugar to every lb. fruit. Put the fruit on alone, or with the addition of a pint of currant juice to every four pounds of fruit. Boil half an hour, mashing and stirring well. Dip out most of the boiling juice before adding sugar, and cook twenty minutes more. Blackberry jam is very nice made as above, leaving out the currant juice.

Gooseberry Jam

Is made in the same manner as raspberry, only the currant juice is omitted, and the gooseberries boiled one hour without the fruit, and another after it is put in. The fruit must be ripe.

Ripe Tomato Preserves+

7 lbs. round yellow, or egg tomatoes - peeled. 7 lbs. sugar, and juice of three lemons.

Let them stand together over night. Drain off the syrup and boil it, skimming well. Put in the tomatoes and boil gently twenty minutes. Take out the fruit with a perforated skimmer, and spread upon dishes. Boil the syrup down until it thickens, adding, just before you take it up, the juice of three lemons. Put the fruit into the jars and fill up with hot syrup. When cold, seal or tie up.