Spiced Grapes

8 pounds grapes

3 pounds sugar

1 pint vinegar, scant

2 tablespoons cinnamon 2 tablespoons cloves

Whole spices may be substituted in place of the ground. Cook vinegar, spices, and fruit after it has been prepared 10 to 20 minutes. Add sugar and boil down until it is of right consistency. Prepare grapes the same as for preserved grapes. Plums may be used in place of grapes.

Grape Preserves

1 pint fruit 3/4 pint sugar

Wash and drain grapes. Remove pulp from skins. Heat pulp, cook 10 to 15 minutes. Strain out seeds. Add skins and cook 10 minutes. Measure. Add sugar and cook until liquid thickens.

Tomato Mince Meat

8 quarts green tomatoes 5 pounds brown sugar 2 pounds seeded raisins

Candied orange peel

A little citron 1 teacup suet

2 tablespoons salt

1 cup vinegar

2 tablespoons ground cloves 2 tablespoons cinnamon

I tablespoon nutmeg

Chop the tomatoes fine or put them through a food-chopper. Draw off all the juice and add as much fresh water as juice and scald in this water. Drain off all this liquor, add the sugar, raisins, suet, vinegar, and salt, and cook until dark and thick (slow cooking is best). When cool, add the spices and candied fruit. When to be used add apple and cider or brandy. Put up in air-tight jars.

Tomato Preserve

I pound ripe tomatoes after removing skins 1 pound granulated sugar Little ginger root

Increase quantities in same proportion, as desired. Remove skin from ginger root with boiling water. Boil 2 hours and add to every pound of sugar the grated rind of one lemon. Boil one half hour, or longer if too thin. Bottle hot.

Apple Ginger

4 pounds apples 4 pounds sugar I pint water

I ounce ginger root, green preferred, but white will do Grated rind 4 lemons

Pare apples and chop fine with ginger root. Make a syrup of sugar and water, add apple and grated lemon rind, boil all slowly 2 hours or until it looks clear.

Currant Conserve

2 1/2 pounds currants

1 1/2 pounds raisins, chopped

2 1/2 pounds sugar

2 oranges, grated rind and pulp

Boil to jelly.

Chipped Pears

8 pounds pears 4 pounds sugar

1/4 pound Canton ginger 4 lemons

Wipe the pears, peel, and cut in small pieces. Add the sugar and ginger and let stand overnight. In the morning add the lemons cut in small pieces and cook slowly 3 hours.

Plum Conserve (1)

5 pounds plums, weighed after peeling and pitting

5 pounds granulated sugar

2 pounds seeded raisins (not the seedless ones) cut in small pieces 4 oranges, grated rind, and pulp, chipped.

Cook the plums 20 minutes before adding the sugar. Put in the sugar and bring to a boil. Add the raisins and the oranges and cook to a thick conserve. Put hot into jelly glasses.

Plum Conserve (2)

5 pounds plums

2 pounds seeded raisins

I pound walnuts

Boil 40 minutes.

2 oranges (juice and grated rind) 3 1/2 pounds sugar

Raspberry Bar-Le-Duc

I quart perfect red raspberries I cup currant juice

3 cups sugar

I cup red raspberry juice

Combine the fruit juices, add the sugar, let boil till they are very thick and almost like jelly. Drop in the raspberries one at a time, cook for 2 or 3 minutes, and remove with a skimmer to small glasses. When all the berries are cooked, the syrup will be considerably thinned, so boil it down till very thick again, pour into glasses containing the raspberries, and seal as usual.

Fruit Butter

1/4 pound sugar to each pound fruit Do not add any water

Peaches, pears, plums, or other fruit may be used separately or in combination. Skin and core the fruit. Cook until tender. Add the sugar, and cook until of the right thickness. Stir carefully while cooking, as it burns easily.

Quince And Cranberry Jelly

2 quarts cranberries 6 quinces

3 quarts cold water

Cook as for any jelly, and for each cup of strained juice, add a cup of sugar.