Weigh the fruit and sugar, allowing 3/4 pound sugar to each pound of tomatoes. Put sugar and tomatoes in layers in a stone crock. Set in a moderately-heated oven, and cook for 3 hours. When cold, add 2 sliced lemons to each gallon.
Put the berries and sugar, pound for pound, into a preserving kettle, and heat slowly till the sugar is melted. Then boil rapidly for 20 minutes, and seal up hot.
Mrs. John Lee, Orangeburg, Ky.
Get the pear-tomato, if possible; if not, use the large ones cut in quarters. Ten pounds tomatoes, 10 pounds sugar, 1/2 pound seedless raisins, 3 lemons, 1/2 ounce race-ginger, sliced. Put sugar in a quart of water, and boil and skim until clear, and of the consistency of syrup. Put in the tomatoes, and cook until thoroughly done. Add the raisins and ginger 15 or 20 minutes before taking off, and add the sliced lemons at the last. Put away in crocks, and tie up securely.
Cut and peel in square pieces of about 2 or 3 inches. Allow pound for pound of sugar; steam the pumpkin till tender. Make a syrup of the sugar with water to dissolve it. Add the pumpkin when boiling hot. When clear, remove. Add lemon juice for flavor. Boil syrup down till thick, and pour over.
Take an equal quantity of smooth, sweet apples. Pound sweets are best - and put with the quinces. Even double the quantity may be used. Pare, quarter, and core them. Steam in a steamer until a straw will pierce them readily. Make a syrup of an equal weight of sugar. Put in the steamed fruit and boil until of a rich red color. Skim frequently. Lay them out on flat dishes. Boil the syrup down until it begins to jelly at the side of the kettle. The syrup is nicer if strained through a sieve. Pour it over the quinces. Use the parings and cores for jelly.
In order to make the skins tender and prevent that strong, rank taste, scald in saleratus-water, allowing a tablespoon to 4 or 5 gallons of plums. As soon as the skins commence to break, pour off the water, and drain the fruit. Then takeout the pits, and weigh the plums, allowing pound for pound of sugar. Put the sugar over, with a little water. Let boil up and skim. Put hi the plums, cook till tender, skim out, boil the syrup down till it is of the consistence of molasses, and pour over. They require no sealiag.
Peel and cut the rinds into the sizes and shapes desired. Put in a steamer and steam till a straw will pierce them easily. Prepare a syrup of 1 1/4 pounds of sugar to each pound of rinds, with a very little water. Boil up and skim. Cook the rinds in the syrup until clear. Use 1 lemon to every 2 pounds of rinds. Slice in when the preserves are cold, to prevent a bitter taste. *43
Three pounds sugar to 8 pounds tomatoes. Take round, ripe ones; peel and boil whole in the sugar until it penetrates them, but do not boil to pieces. Then lay on flat dishes to dry. Boil syrup until quite thick and pour over them from time to time. When dry pack in boxes in layers, with sugar sprinkled over each layer.