Tomato Mincemeat — Chop fine four quarts of green tomatoes, drain off juice, cover with cold water and bring to a boil, scalding for 30 ininutes, then drain. Repeat till parboiled three times. Add two pounds brown sugar, one pound seeded raisins, one-half pound chopped citron, one large half cup chopped suet, one tablespoonful salt and one-half cup 144 THE RURAL COOK BOOK. strong vinegar. Mix and cook until thick. When cold add one tea- spoonful each of ground cinnamon and cloves, and one tablespoonful of grated nutmeg (or suit taste). Mix iboroughly, and keep in open jar. Tomato Clove Preserves. — To four pounds of yellow plum tomatoes, not too ripe, allow (our pounds of sugar, three lemons and one -half ounce (or according to tasie) of whole cloves. Peel the tomatoes with- out breaking, sprinkle sugar over and let them stand over night. In the morning pour off the syrup, add the cloves and let it boil until thick, then strain. Return to fire and add the chopped pulp of the lemons, rejecting the skin, and Ihc tomatoes, and cook gently until the tomatoes look clear. Put into jars and smI. To give a quite different flavor substitute one- half ounce of ginger root for the cloves, and proceed as above. Green Tomato Preserves.— Required, eight pounds of small green tomatoes, seven pounds of sugar✪ Green Tomato Butter, one ounce of ginger and mace mixed, and the juice of four lemons. Pierce each of the tomatoes with a fork and put them in the preserving kettle with all the other ingredients. Heat slowly, then boil until the tomatoes are clear, then skim them out and boil the syrup until thick. Put the tomatoes into jars and pour in the hot syrup. Yellow Tomato Preserves. — Put the tomatoes into a wire basket and plunge' into boiling water to loosen the skins. When a cut is made across jhe skin its whole contents can be quickly squeezed out. Three-fourths cf a pound of sugar✪ Yellow Tomato Preserves is allowed for each pound of the fruit pulp, and sometimes ginger root is added for flavoring. Prolonged cooking is not necessary; just before ready for the jars add several lemons sliced in thin even circles. Ruby Watermelon Preserves. — Dice the red portion of the melofc, removing all seeds and every bit of the white part; weigh and use halt as much sugar as you have melon, adding to every six pounds of melon the juice and grated yellow rinds of two lemons✪ Ruby Watermelon Preserves. Put all together in B large granite kettle and boil slowly, stirring often until it is quite thick; at first you will think it is all going to water, but very soon you will notice it thicken nicely; when it has become as thick as you like it, seal hot in glass pint jars. JELLIES. , Jelly should never be stored in a cellar. It demands a cool, dry, dark place, which can be well ventilated, to insure its keeping perfectly. Great care must be given the juice, sugar, etc. The glasses should be hot, dry and clean (surgically clean, we mean). Small tapering cups or bowls THE RURAL COOK BOOK. 145 make jelly a nicer shape to turn out to serve, but the regulation jelly glass with its tin top conies much cheaper. A safe rule wirh all fruits that do not get firm is to add suHicient sour apple juice to malte the jelly the right consistency. By choosing a bright day, boiling the juice 20 minutes before adding the sugar and going strictly according to directions even an amateur can have success. The best jellies are not boiled as hard as wanted but sunned under glass for several days.

AI-modernized reading of the original text

Tomato Mincemeat — Chop fine four quarts of green tomatoes, drain off juice, cover with cold water and bring to a boil, scalding for 30 minutes, then drain. Repeat till parboiled three times. Add two pounds brown sugar, one pound seeded raisins, one-half pound chopped citron, one large half cup chopped suet, one tablespoonful salt and one-half cup strong vinegar. Mix and cook until thick. When cold add one teaspoonful each of ground cinnamon and cloves, and one tablespoonful of grated nutmeg (or suit taste). Mix thoroughly, and keep in open jar. Tomato Clove Preserves. — To four pounds of yellow plum tomatoes, not too ripe, allow (our pounds of sugar, three lemons and one -half ounce (or according to tasie) of whole cloves. Peel the tomatoes without breaking, sprinkle sugar over and let them stand over night. In the morning pour off the syrup, add the cloves and let it boil until thick, then strain. Return to fire and add the chopped pulp of the lemons, rejecting the skin, and the tomatoes, and cook gently until the tomatoes look clear. Put into jars and smI. To give a quite different flavor substitute onehalf ounce of ginger root for the cloves, and proceed as above. Green Tomato Preserves.— Required, eight pounds of small green tomatoes, seven pounds of sugar, one ounce of ginger and mace mixed, and the juice of four lemons. Pierce each of the tomatoes with a fork and put them in the preserving kettle with all the other ingredients. Heat slowly, then boil until the tomatoes are clear, then skim them out and boil the syrup until thick. Put the tomatoes into jars and pour in the hot syrup. Yellow Tomato Preserves. — Put the tomatoes into a wire basket and plunge into boiling water to loosen the skins. When a cut is made across the skin its whole contents can be quickly squeezed out. Three-fourths cf a pound of sugar is allowed for each pound of the fruit pulp, and sometimes ginger root is added for flavoring. Prolonged cooking is not necessary; just before ready for the jars add several lemons sliced in thin even circles. Ruby Watermelon Preserves. — Dice the red portion of the melon, removing all seeds and every bit of the white part; weigh and use halt as much sugar as you have melon, adding to every six pounds of melon the juice and grated yellow rinds of two lemons. Put all together in a large granite kettle and boil slowly, stirring often until it is quite thick; at first you will think it is all going to water, but very soon you will notice it thicken nicely; when it has become as thick as you like it, seal hot in glass pint jars. JELLIES. , Jelly should never be stored in a cellar. It demands a cool, dry, dark place, which can be well ventilated, to insure its keeping perfectly. Great care must be given the juice, sugar, etc. The glasses should be hot, dry and clean (surgically clean, we mean). Small tapering cups or bowls make jelly a nicer shape to turn out to serve, but the regulation jelly glass with its tin top conies much cheaper. A safe rule wirh all fruits that do not get firm is to add suHicient sour apple juice to malte the jelly the right consistency. By choosing a bright day, boiling the juice 20 minutes before adding the sugar and going strictly according to directions even an amateur can have success. The best jellies are not boiled as hard as wanted but sunned under glass for several days.

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Green Tomato ButterTomato MincemeatTomato Clove PreservesGreen Tomato PreservesYellow Tomato PreservesRuby Watermelon Preserves

The Rural cook book