Preserved Huckleberries

Huckleberries Sugar.

Lemons.

Wash and drain the huckleberries, then weigh, and to each pound allow three-quarters of a pound of sugar and the strained juice of half a lemon. Sprinkle one-half of the sugar over the. berries and stand aside overnight. In the morning drain off the juice into a casserole, add the remaining sugar and the lemon juice, add half a pint of water, stir over the fire till the sugar is dissolved, bring quickly to boiling point, skim, add the berries, and simmer gently until they are tender.

Put into glasses and seal.

Preserved Carrots

5 lbs. carrots.

Sugar.

Almonds.

Lemons Almond extract.

Wash, but do not scrape, five pounds of young carrots, boil them till tender in boiling salted water, then drain, peel, and mash to a fine pulp. To every pound of the pulp allow one and a half pounds of sugar, six blanched and shredded almonds, the grated rind and strained juice of two lemons, and half a teaspoon-ful of almond extract. Put the pulp and sugar into an earthenware pan and cook together for a quarter of an hour; remove from the fire and add the almonds, the lemon juice, and rind. Return to the fire, add the almond extract, and cook for five minutes longer. When cool, put in jars and seal.

Pumpkin Preserve

Pumpkin.

1 lb. (2 cups) sugar.

2 lemons.

1 teaspoonful powdered ginger Water.

Peel, slice, and remove the seeds from the pumpkin, then weigh it. For each pound take one pound of sugar. Lay the pumpkin in a large earthenware dish, and sprinkle the sugar between the layers. Moisten the sugar with the strained lemon juice, cover with a cloth, and leave for three days. Place in an earthenware pan, adding half a pint of water for each three pounds of sugar, the ginger, and the grated rind of one lemon. Simmer till quite tender, and turn into a large bowl.

Cover and leave for six days. Lay the slices of pumpkin in dry jars, boil the syrup until it thickens, pour into the jars, and tie down immediately.

Tomato Preserve

Tomatoes Sugar.

Red currant juice.

Choose ripe, sound, well-colored tomatoes and rub them through a sieve; put the juice and the puree into an earthenware pan and boil for five minutes, stirring all the time, then let it drain through a napkin stretched out as for jelly straining; weigh all that remains on the napkin, and for each pound of pulp allow one pound of sugar. Put the sugar into a pan with half a pint of water, let it dissolve, and cook it till it reaches 2360 F., or the "small ball" (i. e., on dipping the finger and thumb first into cold water and then into the syrup, and again into cold water, the sugar from the fingers forms a small ball), keeping it well skimmed; then add the tomato pulp and half a cupful of red currant juice for every pound of the pulp.

Place on the fire and stir continuously till it reaches 2200 F.; then let the preserve cook for three minutes more and pot in the usual way.