Plum Tomato Pickles
| Plum tomatoes (small yellow), | 1 dozen |
| Cinnamon (ground), | 1 teaspoon |
| Cloves (ground), | 1 teaspoon |
| Sugar, | 1 pound |
| Vinegar, | 1 cup |
First Adelaide measured out the cup of vinegar, the pound of sugar and the teaspoon each of cloves and cinnamon into a saucepan. While these were boiling for five minutes, Adelaide washed and wiped the tomatoes.
Dropping them carefully into the syrup, Adelaide let the tomatoes simmer gently until they could be pierced easily with a silver fork. Taking care not to break the fruit, she lifted the tomatoes into the sterilized jar and poured on the syrup to overflowing. After inserting a silver knife between the jar and the fruit to let all air bubbles rise to the top and break, Adelaide fitted on a new rubber smoothly, sealed the jar quickly and stood it upside down out of the way of any draft.
The next morning she inspected the jar carefully to be sure it did not leak, wiped off the outside with a damp cloth, pasted on the label and stored the jar away in the preserve closet.