Strawberry Jam, No. 3

Take three-quarters of a pound of crushed loaf sugar to each pound of dry picked fruit, bring it to the boil, keep it well skimmed, but do not let it boil fast or it will crush the fruit; continue boiling for about thirty minutes, when, if on taking up it sets nicely, it is ready to be put in the jars; cover over with papers dipped in brandy, and finish as usual.

Strawberry Parisian Salad

Remove the stalks from two pounds of raw ripe freshly-gathered strawberries, and if the fruit is large cut each strawberry into quarters; put them into a basin, season them with castor sugar, a wineglassful of brandy, a tablespoonful of strained lemon juice, and a few drops of carmine, and set on crushed ice till quite cold. Dish up in a pile, and serve for luncheon, etc. Cream whipped or frozen and flavoured with vanilla essence and sweetened with castor sugar can be handed with the salad if liked.

Tomato Cheese

Take some ripe fresh-gathered tomatoes, and wipe them dry with a clean soft cloth; remove the seeds and cut them into thin slices; then rub them through a fine hair or wire sieve, weigh the puree, and to each pound add the strained juice of two lemons and one and a half pounds of loaf sugar, a tablespoonful of good brandy, a pinch of ground cinnamon; colour with carmine, boil together for one and a half hours, then pour into jars, leave till set, then cover them over with papers dipped in brandy, tie down, and keep in a cool dry place.

Tomato Jam

Take seven pounds of tomatoes that are not over-ripe and that are gathered when the weather is quite fine and dry; remove the core, and wipe them carefully with a clean soft cloth; then cut them into thin slices, plunge them into the quantity of syrup prepared as below, bring to the boil over a quick fire, and boil for forty-five to fifty minutes. Then turn all out into a basin, and to each two quarts of the pulp add one and a half pounds of loaf sugar, the peel of three lemons finely chopped, and put into a pan and boil for one and a half hours, keeping well skimmed and stirred while boiling; a little of Marshall's Liquid Carmine will improve the colour; then pour into jars and leave till cool; cover and store as usual.

Syrup For Tomato Jam

Boil five pounds of loaf sugar, the strained juice of eight lemons, and the finely-chopped peel of same, two ounces of ground ginger, and six bayleaves for ten minutes; take out the bay leaves before the fruit is put in.

Pickled Plums

Take eight pounds of loaf sugar, half an ounce of whole cinnamon, a quarter-ounce of cloves, six blades of whole mace, twelve bayleaves; put these on the stove with four quarts of malt vinegar, colour a deep) red colour with Marshall's Liquid Carmine, put on the stove and boil for about one hour, during which time keep skimmed; then strain while in a boiling state on to twelve pounds of damson plums, that have been gathered in dry weather and not over-ripe, and freed from stalks. Put into jars and tie down, and leave for three or four weeks at least before using, then eat with meats and poultry.