YELLOW TOMATO PRESERVES Mrs. T. B. Orr
Two quarts tomatoes; two lemons ground, use juice and all; four chopped large sour apples; two and one-half cups brown sugar; two teaspoonfuls cinnamon; one teaspoonful ground ginger; one-half teaspoonful cloves. Cook slowly until thick. Put in jars.
TOMATO BUTTER Mrs. A. Donald Campbell
Seven pounds large ripe tomatoes; four pounds brown sugar; one-half cup vinegar; one teaspoonful each of ginger and cloves; one tablespoonful cinnamon. Cover tomatoes with boiling water and let stand five minutes; rub off skins and cut off stem ends. Slice into a porcelain kettle and cook until soft; add sugar and stew until very thick; add spices and vinegar and cook short time longer. Pour in quart Mason jars and seal while hot. This is particularly good with meat or game.
EAST INDIAN PRESERVE Mrs. George D. Milligan
Six pounds yellow tomatoes—small ones; six pounds sugar; one pound raisins, large ones with seeds; put them in water until they plump up; two ounces green ginger root (obtainable at a Chinese store); six lemons sliced; put tomatoes in kettle and put on enough water to cover them; then add the other ingredients and boil until thick.
QUINCE HONEY Aunt Margaret
Peel and grate three large quinces and one tart apple. Make a syrup of three pints of granulated sugar and one pint of water; have the syrup boiling briskly; stir in the grated fruit and boil twenty minutes.
APRICOT MARMALADE Mrs. J. G. Sherer
One basket of apricots; one pineapple; three oranges; five pounds cane sugar. Peel oranges, scald peeling and scrape off white and then put all through grinder. Boil all slowly one hour, stirring constantly or it will stick.