inger root boiled in the syrup will
improve it.

[CANNING, PICKLING AND PRESERVING 843]

13. Tomato Preserves.--Select small, pear-shaped tomatoes, not too ripe.
Prick with a needle to prevent bursting, and put their weight in sugar
over them. Let this stand over night, then pour off the juice into a
preserving kettle and boil until it is a thick syrup, clarifying it with
the white of an egg; add the tomatoes and boil until they look
transparent. One lemon to a pound of fruit, sliced thin and cooked with
the fruit, together with a piece of ginger root, will improve it.

14. Preserved Strawberries. No. 1.--Take a couple of quarts of berries at
a time, remove the stems, and place in a colander. Pour water over them to
cleanse them. Make a syrup of two pounds of white sugar and a half cup of
water. Drop the berries into this and allow them to boil rapidly for
twenty minutes, removing all scum that rises, but do not stir the fruit.
Pour into tumblers, and when you are done cook your syrup and juice to a
jelly and fill up your jelly glasses. Keep in a dry place.

15. Preserved Strawberries. No. 2.--To one pound of berries use
three-fourths of a pound of sugar,--in layers (no water). Place in a
kettle on the back of the stove until the sugar is dissolved into syrup;
then let it come to a boil, stirring from the bottom. Spread on platters,
not too thickly and set out in the hot sun till the syrup thickens--it may
take two or three days. Keep in tumblers or bowls like jelly. Strawberries
done in this way retain their color and flavor.

16. Spiced Currants.--Three pounds white sugar, five pounds ripe currants,
one tablespoonful each of cinnamon, nutmeg, cloves and allspice. Boil
currants one hour, then add sugar, spices and a half pint vinegar, boil a
half hour longer.

17. Spiced Gooseberries.--Six quarts gooseberries, nine pounds sugar, cook
one and a half hours, then add one pint vinegar, one tablespoonful each
cloves, cinnamon and allspice. Boil a few minutes. When cold they should
be like jam. Boil longer if not thick enough.

18. Tomato Preserves.--Peel the tomatoes and to each pound add a pound of
sugar and let stand over night. Take the tomatoes out of the sugar and
boil the syrup, removing the scum. Put the tomatoes in and boil gently
twenty minutes; remove fruit again and boil until the syrup thickens. On
cooling put the fruit into jars and pour the syrup over. The round yellow
variety of tomato should