The Blue Grass Cook Book

page 332

      RIPE TOMATO PRESERVES
      VERY FINE
Mrs. John W. Fox

  7 pounds ripe tomatoes,

  7 pounds sugar.

Put the sugar on the fruit and let stand over night. Drain off syrup, which boil
and skim well. Put in tomatoes and boil gently 20 minutes. Take the fruit out
and spread on a dish. Boil the syrup till it thickens. Flavor with ginger and
cinnamon. Put the fruit in the syrup and cook 10 minutes. Put in jars, which are
in hot water. Seal or tie up closely.

      GREEN TOMATO PRESERVES
Use same recipe as above except season with ginger and mace. Cover at once.

      SPICED PEACHES

  1 peck of peeled peaches,

  3 1/2 pounds of brown sugar,

  3 pints of cider vinegar,

  1/2 ounce of nutmeg,

  1 ounce of cloves,

  1 ounce of cinnamon.

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