Miss Corson's practical American cookery and household management

TOMATO-JELLY. Stew a quart of tomatoes, with a palatable seasoning of salt and pepper, to a soft pulp ; strain this pulp through a very fine sieve or a jelly-bag ; to each pint of the strained tomato add half a cupful of white sugar, and a tablespoonful of corn-starch dissolved in half a cupful of cold water ; put these ingredients over the fire, and stir them until they have boiled for one minute ; then cool the jelly. Serve it with broiled, fried, baked, or roasted meats. TOMATO- JAM. Scald ripe sound tomatoes, peel them, put them over the fire in a preserving-kettle, and cook them gently until they are tender enough to be rubbed through a sieve with a potato-masher ; weigh the pulp, put it again into the kettle with an equal weight of sugar ; to each pound add the grated rind and juice of two lemons, and boil the jam until it looks clear, and is thick when a little is cooled on a saucer. Then cool it a little, and put it up in air-tight glass jars, or in glasses with paper pasted over the tops. TOMATO-FIGS. Use the small yellow tomatoes; scald the tomatoes, remove the skins without breaking the fruit, and weigh it; allow half as much sugar as there is fruit ; pack the tomatoes and sugar in layers in earthen jars, and let them stand for twenty-four hours. Then drain the juice from the fruit, add to it a pound of sugar for each pint of juice, put them together in a preserving-kettle over the fire, and boil them ; when the sirup thus made is boiling, put in the tomatoes, and continue the boiling until they look cle^ir, removing all scum as it rises ; when the tomatoes look clear, pour them into earthen jars, and let them stand for two days. Then again drain off the sirup, boil it up once, pour it again ovet the fruit, and let them stand two days longer. At the end of that time take the tomatoes from the sirup, lay them on sieves or dishes, and dry them for a week, putting them in the sun every day, and turning them over twice a day ; if the weather should be damp, the tomato-figs should be dried in a warm room. When they are quite dry, pack them in wooden boxes, with dry sugar between the layers, and keep them in a dry place. PRESERVED CITRON MELON. After the melon is peeled, weigh it ; to each pound allow a pound of sugar, an ounce of green ginger-root, a lemon, and half a pint of water ; scrape the ginger-root, and tie it in a clean cloth with the yellow rind of the lemon pared very thin; squeeze the juice of the lemon, and strain it; put the sugar and water over the fire, and let them heat together, and begin to boil, removing all scum as it rises; when the sirup is free from scum, put in the melon-rind, ginger, and lemon peel and juice, and boil all together until the melon looks clear, removing any scum which may rise. Then let the preserve cool in the kettle, and put it into glass jars after it is cool, leaving the ginger and lemon with it, if their flavor is desired, distributing them among the jars of citron. WATERMELON PRESERVE. The rind of watermelons may be preserved in the same way, after making it green, if the deep color is desired, according to the directions given in the recipe for spiced watermelon pickle, or for brandied green gages. PRESERVED PUMPKIN.