Tomato Figs

Take plum or pear tomatoes, scald and skin them. Take 3 pounds of brown sugar to 8 pounds or ½ peck of the fruit. Cock them with the sugar until they are transparent. Remove from the syrup and spread on a dish, flatten down and dry in the sun. Sprinkle over them a little of the syrup from time to time while drying. When dry pack in boxes, sprinkling powdered sugar between the layers. They will keep their flavor from year to year. The taste is very much like that of figs. Any syrup remaining may be boiled down and bottled to flavor pudding sauce.

Home-Made Figs

Pare and core pears, peaches and quinces. Make a syrup as for Candied Fruit. Flavor it with lemon peel. Boil the fruit in this until it is tender, then drain and spread on dishes. Place in the sunshine or in a moderately heated oven to dry. When half dry sprinkle with loaf sugar, finish drying, pack in boxes, sprinkling sugar between each layer and upon the top. Figs prepared in this way are considered superior to imported figs. Save the syrup to flavor pudding sauces.

Home-Made Citron

Take the rind of watermelons, trim off the green outside, cut in thin slices and stew with an equal quantity of sugar, cooking until the syrup thickens. Then dry on plates in the sun or a moderate oven. Keep in close jar. Bottle the syrup and use for flavoring pudding sauce. This may be used in cake instead of the regular citron.