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Classic
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page 42
PRESERVED TOMATOES--NO. II.
Pour boiling water on the tomatoes, and take the skins off; then add the weight
of them in sugar, and some sliced lemons; take a cup of ginger and tie it up in
a bag loosely, and boil it in half a pint of water; put this into the preserves,
and boil the whole three hours, skimming off the froth as it rises. When cold,
it is ready for use.
GRAPE SYRUP.
Fill a stone pot with ripe grapes, pour in enough molasses to cover them, set
them in a cool place, in a pan, as, in working, it may run over. It will be
ready for use in a month. It is useful through the winter, for making
mince-pies.
APPLE PRESERVES.
Take some pleasant sour apples, pare them, take the core out at the bottom, and
leave the stem in; make a syrup, of white sugar and water, to half cover the
apples; bake or boil them till they are just done through. Serve them up whole,
with sugar and cream.
TO PRESERVE WHORTLEBERRIES.
Put the berries in a bottle, and then cork and seal it, place the bottle in a
kettle of cold water,
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