Yellow Egg Tomato Sweets

In the morning, scald quickly, and peel six pounds of tomatoes. Cover them with one quart of water mixed with one pint of vinegar and one tablespoonful of salt, and let it stand over night. Drain the tomatoes and to each pound use three-fourths of a pound of sugar. Pack in layers and let stand until morning. Pour off the syrup and add small, thin slices of lemon, a few pieces of ginger root, four drops of oil of cinnamon, and two drops of oil of cloves. Boil this syrup until it is thick, add the tomatoes and cook until they are transparent. Pack them into small jars, and fill with the thick syrup. Serve them with chicken or meats.

Spiced Currants

For every five pounds of currants take two quarts of water and one pint of vinegar, one tablespoonful ground cinnamon, and four pounds of sugar; two teaspoonfuls ground cloves; one teaspoonful each of ground allspice and mace. Boil the currants with the sugar. When quite thick, add the vinegar and spices and boil, stirring well for fifteen or twenty minutes more. Store as jelly.

Preserved Watermelon Rind

Peel the rind from one-half of a melon, rejecting all of the soft pink part. Chop it finely or cut it in a meat grinder. Place it over night in a bowl with a sprinkling of salt over each layer of chopped rind. In the morning draw off all the liquid and freshen it in cold water, by washing it two or three times. Place it on the fire in the preserving kettle with one cupful of sugar to every cupful of rind, and let it boil for two or three hours. Add the grated peel of three lemons or the peel cut in thin bits and the pulp cut into small pieces. Reject the seeds. Seal in small jars, not jelly glasses.

Grape Conserve

Remove the pulp of five pounds of grapes. Cook it and take out the seeds. Chop two pounds of raisins and half a pound of English walnut meats. Add the grated rind and juice of three oranges and four pounds of granulated sugar. Cook all together until it is quite thick.

Beet Chowder

To two cupfuls of finely chopped beets (boiled) add two cupfuls of chopped cabbage and one cupful of horseradish. Heat it and pour over the mixture the following: Two cupfuls of vinegar, one pound of sugar, one tablespoonful of salt, and one teaspoonful of mustard. This will keep indefinitely if put in glass jars.