TOMATO CONSERVE.
From MRS. CAROLINE E. DENNIS, of New York State, Alternate Lady
Manager-at-Large.
Three pounds of sugar, to three pounds of tomatoes; add two lemons, peeled and sliced very thin; sliver the peel into smallest bits and add, with two inches of preserved ginger root, also cut very fine. Put tomatoes in a kettle, mash with a spoon, mix in the sugar, lemons and ginger, and boil slowly for three hours, or until the preserve is of the consistency of marmalade. This is a new and very choice sweetmeat; and, so far as we know, is not to be found in any other recipe-book.
ORANGE MARMALADE. From MRS. GOVERNOR OGLESBY, of Illinois, Lady
Manager.
One dozen imperial oranges (good pulp and thick yellow skin); their scant weight in sugar. Peel six and grate the yellow rind without the white skin. Slice the peel from the other six into thin shreds; boil in three waters till very tender. Chop the oranges, removing all tough fibres and seeds; put on, with the juice that drains from the oranges, the sugar, a little water and the drained orange peel shreds; boil fifteen minutes, thon add the pulp and grated rind and boil twenty minutes.