still on hand a nice spiced
jelly can be made to serve with meats. Cook the apples without peeling
until tender. Strain through a jelly bag, add vinegar to taste with
cloves and cinnamon. Cook twenty minutes, add an equal quantity of sugar
that has been heated in the oven. Boil five minutes, skim and turn in
glasses.

~SPICED RIPE TOMATO~--Peel ripe tomatoes and weigh. For each seven
pounds allow two cups of vinegar, seven cups of sugar, one ounce of
whole allspice, the same of stick cinnamon and one-half ounce of whole
cloves. Cook the tomatoes half an hour or until soft, cutting to pieces
while cooking. Add the vinegar, sugar and spices tied in a muslin bag.
Cook until thick like marmalade. Serve with cold meats.

~TOMATO FIGS~--Scald eight pounds of yellow tomatoes and remove the
skins. Pack them in layers with an equal weight of sugar. After
twenty-four hours drain off the juice and simmer five minutes, add the
tomatoes and boil until clear. Remove the fruit with a skimmer and
harden in the sun while you boil down the syrup until thick; pack jars
two-thirds full of the tomatoes, pour the syrup over and seal. Add the
juice of four lemons, two ounces of green ginger root tied up in a bag
and the parboiled yellow rind of the lemons to the juice when boiling
down.

~WILD GRAPE BUTTER~--If the wild frost grapes are used, take them after
the frost has ripened them. Stem and mash, then mix with an equal
quantity of stewed and mashed apple. Rub the mixture through a sieve,
add half as much sugar as there is pulp and cook until thick, being
careful that it does not burn. It is a good idea to set preserves and
fruit butters in the oven with the door ajar to finish cooking as there
is then much less danger of burning or spattering.

~YELLOW TOMATO PRESERVES~--Allow a pound sugar to each pound tomatoes
and half cup of water to each pound fruit. Cover the tomatoes with
boiling water, then skim. Make a syrup with the sugar, and when boiling
skim and add the tomatoes. Have ready a sliced lemon that has been
cooked in boiling water and a little sliced ginger. Add to the tomatoes.
Cook until the tomatoes are clear, remove, pack in jars, cook the syrup
until thick, pour over and seal.

~MINCE MEAT~--One peck sour apples, three pounds boiled beef, two pounds
suet, one quart canned cherries, one quart grape juice, one pint cider,
one pint apple butter, one glass orange marmalade, half pound candied
orange peel, half po