TOMATO BUTTER. MRS. J. KISHLER.
To one quart of tomato, add one pint of apple; put both through sieve; one quart of sugar, some ground cinnamon; cook until it begins to look like a preserve.
ORANGE MARMALADE. MRS. DR. TRUE.
To eighteen ripe oranges, use six pounds best white sugar. Grate the peel from four oranges; reserve for marmalade. (The rinds of the remainder will not be used). Pare the fruit, removing the white skin as well as the yellow; slice the oranges; remove all seeds. Put the fruit and grated peel into a preserving kettle; boil until reduced to a smooth mass; rub quickly through a colander; stir in the sugar; return to the stove; boil fast, stirring constantly, one-half hour, or until thick. Put in glasses, or jars; cover closely when cold.
CURRANT JELLY. MISS KITTIE SMITH.
A FRENCH CONFECTIONERS RECIPE.—Allow one pound of sugar to one pint of juice. Boil the juice five minutes, and add the sugar, which has been previously well heated; boil one minute, stirring carefully. Always a success.
CURRANT JELLY. MRS. DR. TRUE.
Weigh the currants on the stems. Do not wash them, but carefully remove all leaves; or whatever may adhere to them. Put a few of the currants into kettle (porcelain lined or granite iron); mash them to secure juice to keep from burning; add the remainder of the fruit, and boil freely for twenty-five minutes, stirring occasionally; strain through a three-cornered bag of strong texture, putting the liquid in earthen or wooden vessels (never in tin). Return the strained liquid to the kettle without the trouble of measuring; let it boil well for a moment or two; add half the amount of granulated or loaf sugar. As soon as the sugar is dissolved, the jelly is done. Put in glasses.
PINEAPPLE JAM.
Peel, grate, and weigh the apple. Put pound to pound of pineapple and sugar. Boil it in a preserving kettle thirty or forty minutes.