Take one quart of granulated sugar, one quart of water, let boil, add three quarts of nice smooth peaches, peeled; let boil slowly twenty minutes. This is sufficient for two quart cans. Have cans hot and dry ; fill and seal while hot.
Scald nice smooth tomatoes and cook in granite kettle; " simmer," not boil, ten minutes ; salt, pepper as for use ; then fill cans very full; just before sealing put in a lump of fresh butter the size of a walnut. Tomatoes canned this way will keep for years.
Peel and slice tomatoes (not too ripe) in the proportion of one-third corn to two-thirds tomatoes; put on in porcelain or granite kettle ; let boil fifteen minutes; can immediately in tin or glass. Some take equal parts of corn and tomatoes, and prepare as above.
Wipe and core sour apples. Place them in an earthen or agate-ware baking dish - never use tin for apples - and fill the centre of each apple with sugar. Measure one tablespoonful water for each apple, and pour it around the apples, being careful not to pour it through the centres, so as to take away the sugar. Bake until the apples are soft, from twenty to forty-five minutes. When done, place on an attractive dish. Strain the juice, measure, and put it into an agate saucepan. For each half cup of juice add one-third cup sugar. Boil five minutes, and pour it over the apples. Serve cold with milk or cream.
Remove the skin and leave the pears whole, or cut them into quarters and take out the cores. Put into a deep earthen dish. To each pint of fruit add quarter cup brown sugar, quarter cup water. Cover, and bake in a moderate oven until soft. This dish is good if baked one hour, but becomes richer if cooked three or four hours. Apples, peaches and quinces may be baked in the same way.
Quarter, pare and core sour apples. Put them into an agate saucepan, with just enough water to keep them from burning, and cook until soft. Stir in sugar, allowing half cup sugar for six medium-sized apples, and boil five minutes. Strain through a wire' strainer. Cool and serve.
Wash one pound dried apricots carefully, taking each piece in the fingers. Put them into a pan with three cups water, and soak two hours or over night. Then cover them and stand them over a moderate fire. Let them come to a boil, and cook gently ten minutes. Add half cup sugar and cook five minutes longer.
Prepare and cook them in the same manner as apricots. One pound of prunes will require a quarter cup of sugar. Just before removing from the stove, add two tablespoonfuls lemon juice. The prunes should be soft, but not broken.
Take four cups cranberries. Pick them carefully. Put them into a pan with a cup of water, and cover them closely. Stand them over a moderate fire, let them come to a boil, and cook gently eight minutes. Add two cups of sugar, and cook two minutes longer. When cold the skins will be tender and the juice will form a delicate jelly.
Cook the fruit as directed in the above recipe and press it through a strainer into a mold or glass dish.
Put a quart of ripe cranberries into a saucepan with a teacupful of water. Stew slowly, stirring often; cook ten minutes. Take from fire and sweeten well with white sugar. Put into a mold. Or strain the pulp through a sieve into a mold wet with cold water, and when firm turn into a glass dish. Eat with roast turkey or game.
Wash one cup of rhubarb and cut it into inch pieces without removing the skin, as this gives a pretty pink color to the juice. Put it in an agate double boiler without water, sprinkle one-third cup of sugar over it and steam half hour, or until soft. Do not stir it, as it breaks the pieces.