prevent their burning. Strain them when soft, and
add to each pound a pound and a half of brown sugar. Stew it over a slow
fire, stirring it constantly, till it becomes very thick jelly.

317. _Crab Apples._

Make a syrup, allowing the same weight of sugar as apples. Let it get
cool, then put in the apples, a few at once, so that they will not
crowd, and break to pieces. Boil them till they begin to break, then
take them out of the preserving kettle carefully. Boil the syrup in the
course of three or four days, and turn it while hot on to the apples.
This continue to do at intervals of two or three days, till the apples
appear to be thoroughly preserved. If you wish to make a marmalade of
the apples, boil them in just water enough to keep them from
burning--strain them when soft, and put to them an equal weight of brown
sugar--stew them over a slow fire, stirring them constantly. When of a
thick consistency, take a little of it out, and set it where it will get
cold. If it then cuts smooth and clear, take the whole from the fire,
and turn it into deep dishes.

318. _Barberries._

Take them when fully ripe, let them remain on the stems. Make a rich
syrup, allowing the same weight of sugar as barberries. When clarified,
set it where it will get lukewarm, then put in the barberries. Boil them
till the syrup appears to have entered them. Barberries preserved with
molasses, and a little orange peel and sugar, are very good for common
use. Allow for each pound of barberries a quarter of a pound of sugar,
half a pint of molasses, and the rind of half an orange. Make them into
a syrup with a little water--boil it a quarter of an hour before putting
in the barberries. Preserved barberries, mixed with cold water, make a
very refreshing drink in fevers.

319. _Tomatoes._

Take them when quite small and green--put them in cold clarified syrup,
with an orange, cut in slices, to every two pounds of the tomatoes.
Simmer them gently, on a slow fire, two or three hours. There should be
equal weights of sugar and tomatoes, and more than sufficient water to
cover the tomatoes, used for the syrup. Another method of preserving
them, which is very nice, is to allow a couple of fresh lemons to three
pounds of the tomatoes--pare thin the rind of the lemons, so as to get
none of the white part, squeeze out the juice, mix them with cold water
sufficient to cover the tomatoes, and put in a few peach leaves, and
powdered ginger, tied