; one teaspoonful each of ginger and cloves; one tablespoonful
cinnamon. Cover tomatoes with boiling water and let stand five minutes;
rub off skins and cut off stem ends. Slice into a porcelain kettle and
cook until soft; add sugar and stew until very thick; add spices and
vinegar and cook short time longer. Pour in quart Mason jars and seal
while hot. This is particularly good with meat or game.

EAST INDIAN PRESERVE

Mrs. George D. Milligan

Six pounds yellow tomatoes--small ones; six pounds sugar; one pound
raisins, large ones with seeds; put them in water until they plump up;
two ounces green ginger root (obtainable at a Chinese store); six lemons
sliced; put tomatoes in kettle and put on enough water to cover them;
then add the other ingredients and boil until thick.

QUINCE HONEY

Aunt Margaret

Peel and grate three large quinces and one tart apple. Make a syrup of
three pints of granulated sugar and one pint of water; have the syrup
boiling briskly; stir in the grated fruit and boil twenty minutes.

APRICOT MARMALADE

Mrs. J. G. Sherer

One basket of apricots; one pineapple; three oranges; five pounds cane
sugar. Peel oranges, scald peeling and scrape off white and then put all
through grinder. Boil all slowly one hour, stirring constantly or it
will stick.

APRICOT AND PINEAPPLE MARMALADE

Mrs. A. Donald Campbell

One large, or two small, pineapples, put through meat chopper with large
knife; one and one-half pounds apricots; weighed after they are peeled
and pitted; two pounds sugar; one-half pint water. Boil slowly for an
hour.

FIG MARMALADE

Mrs. John T. Gilchrist

Cut five pounds rhubarb into inch pieces. Add one quart of water and
cook as for sauce. Put one pound figs through a food chopper. Heat five
pounds sugar and add to hot sauce, then figs. Add juice of two lemons.
Cook slowly for about one hour, stirring often.

PEACH MARMALADE

Mrs. F. J. Macnish

Equal parts of peaches (run through a fine collander) and sugar, cooked
two hours.

PEACH MARMALADE

Mrs. J. H. Shanley

Nine medium sized peaches, cut small; one orange, chopped fine (with
skin); one cup sugar. Cook until it thickens, put in jelly glasses and
seal.

PIE PLANT MARMALADE

Mrs. T. B. Orr

Two quarts pie plant pared and cut in inch length pieces; four large
oranges, chopped (use juice); one-half pound almonds, blanched and
chopped; four pounds sugar; mix all together and let stand in bowl