Mary Jane's cook book

Slice tomatoes, add juice, thin rinds of the lemons, and the ginger. Boil until tender, add sugar and continue boiling till of the consistency of jam. Remove ginger and store jam in sterilized jars. CURRANT CONSERVE. Currants, 10 pounds. Seeded raisins, 3 pounds. Sugar, 10 pounds. Oranges, 8. Wash and stew currants, add sugar, chopped raisins and oranges chopped, skin and all. Cook all together for 20 minutes and pack in sterilized jars. PLUM CONSERVE. Plums, 3 quarts. English walnuts, 1 pound. Sugar, 3 pounds. Raisins, y2 pound. Orange, 1. Cut up plums and chop nuts coarsely, use yellow rind and juice of the orange. Mix and cook 30 minutes or until thick. CRANBERRY CONSERVE. Cranberries, 1 quart. Seeded raisins, 1-3 cup. Orange, 1. Nut meats, 1 heaping cup. Sugar, 41/*? cups. Chop cranberries fine, also the orange, using all but the bitter white skin. Add raisins and nut meats, pecans or walnuts are best. Add sugar and start to cook very slowly, to keep from burning. Simmer slowly till it thickens to the consistency of a marmalade. APPLE GINGER CONSERVE. Apples, 1 quart. Lemon rind, 1. Brown sugar. Preserved ginger, 1 small cup. Vinegar. Peel and cut apples in eighths, place in kettle, arranging in layers with brown sugar sprinkled generously between each layer. Add grated lemon rind, the chopped ginger and vinegar to barely cover fruit. Let apples stand over night, then place over a moderate fire and bring very slowly to the boiling point. Simmer till it is tender but not broken, then skim out apples and boil down syrup till quite thick. Fill jars with apples, pour over syrup and seal while hot. RHUBARB AND FIG CONSERVE. Rhubarb, 2 quarts. Oranges, 2. Sugar, 5 pounds. Walnut meats, 1 ounce. Lemon, 1. Figs, y2 pound. Chop rhubarb fine, add sugar, juice of the lemon and 1 orange and the walnut meats chopped fine. Boil for 15 minutes. Then add remaining orange chopped fine, skin and all, figs also chopped fine. Cook all together slowly till of the consistency of marmalade. Stir frequently. M. Y. J., Pittsford Mills, Vt. RHUBARB CONSERVE. Rhubarb, 2 quarts. Orange, 1. Walnut meats, y± pound. Sugar, 2 heaping cups. Seeded raisins, y2 pound. Cut the rhubarb into small pieces and measure after cutting. Break walnuts into small pieces. Remove pulp from orange and grate yellow rind. Mix all ingredients and bring very slowly to the boiling point. Simmer very slowly for y2 hour, stirring frequently to prevent scorching. When cooked to the consistency of marmalade pour into jelly glasses. GOOSEBERRY CONSERVE. Green gooseberries, 5 pounds. Sugar, 4 pounds. Seeded raisins, iy2 pounds. Oranges, 4. Cook berries slowly in just enough water to keep them from burning. When soft, mash well, add chopped yellow rind of the oranges, raisins, chopped, and juice of oranges. Boil 40 minutes, stirring constantly. Pour in sterilized glass jars while hot. GRAPE SWEETMEAT. Grapes, 8 pounds. Raisins, iy2 pounds. Sugar, 4 pounds. Oranges, 2. Pulp grapes, cook until seeds rise to the surface, skim them off and add skins, Cook 15 minutes, then add sugar, orange and raisins. Boil % of an hour, or until as thick as marmalade. A. B. C., Newton Upper Falls. PEACH BUTTER.