Cook the beets till tender, slip off the skins, and cut into slices; place in glass jars, fill up with spiced syrup boiling hot, and seal.
Mrs. Silverman
CITRON-MELON PRESERVES
Peel and slice the melon thin or in small quarters and remove the seeds. To every pound of citron allow one pound of sugar and one-fourth of a pound of ginger-root. Put the melon in water enough to cover; add to this two teaspoons of soda, boil until tender, set to cool. When cold soak in a strong alum water one hour. Make a syrup of one pint of water and two pounds of sugar. Beat the white of one egg to a stiff froth; add this to the sugar and water, stir, let boil, and skim off the egg. As the egg clears the sugar and water, add the ginger-root and melon and cook in this syrup till clear. Put in glass jars (not too full) and cover with the syrup.
Mrs. I. J. Gordon
TOMATO CATSUP
Wipe with a damp cloth and core one bushel of ripe tomatoes. Place over the fire with three pints of water, two handfuls of peach leaves, and one dozen onions cut fine. Boil two hours. Strain; add one-half gallon of vinegar, two ounces each of ground allspice, black pepper, and mustard, one ounce of ground cloves, two grated nutmegs, two pounds brown sugar, and one pint of salt. Boil two hours longer, stirring all the time. Bottle when cold.
Mrs. J. T. Asch
CRANBERRY CATSUP
Cook together ten pounds of berries, one quart of vinegar, five pounds of brown sugar, three tablespoons of cinnamon, two of allspice, one tablespoon each of salt and cloves, and one-fourth of a teaspoon of cayenne. Boil slowly till thick, then strain and bottle.