GREEN FIG PRESERVES.— Lay the figs in cold wafer for 24 hours; then simmer them until tender; x^.ut them again in cold water, and let them remain 2 days, changing the water each day. Then if you do not find them soft, give them another simmer and put them again into cold water until the next day. Then take 1 lb. sugar to 1 lb. fruit✪ Green Fig Preserves, and with f of it make a syrup and simmer the figs in it for 10 minutes. In 2 days take the remaining ^ of the sugar and pour the syrup from the figs on it. Make a rich syrup, adding the peel of a lemon and a little raw ginger, and boil the figs in it; then mix all together and put into large jam-pots and tie them closely over. The figs may be cut in half if preferred, after they have simmered until soft. TOMATO FIGS — These, although made from tomatoes, will nearly approach true figs, and will keep as long as desired. Select good tomatoes, scald, skin them, and allow 1-| lbs. best brown sugar to each 4 lbs. tomatoes✪ Tomato Figs. Let them simmer gently in the sugar until they cook clear, and the sugar permeates them thoroughly (add no water), and then take them out and dry them, spread on dishes in the sun; while they are drying sprinkle a little syrup on them. Pack them in layers with sugar between, in boxes or jars. While drying do not let rain or dew fall on them. 510 PRESEKVES GREEN GINGER PRESERVES.— Put the ginger for 2 weeks every night and morning into boiling water; then j)aie off the outside skin with a sharp knife. Boil it in water till quite soft, and slice it into thin slices. Prepare a syrup of 1 lb. sugar to | pint water✪ Green Ginger Preserves, clar- ify it, put in the ginger, and boil till it is clear. Let it cool before putting it in jars. MOCK GINGER PRESERVES.— Boil small tender carrots, scrape them until free of all spots, and cut out the heart or middle portion. Steep them for several days in frequently changed water, until the flavor of the carrot has been completely destroyed. Allow 1 quart of water, 2 lbs. sugar, 2 oz. whole ginger✪ Mock Ginger Preserves, and the thin peel (yellow only) of 1 lemon to each jjound of prepared carrots. Boil ^ hour daily until the carrots are transparent. When done, add enough red pepper to make the preserves as hot as desired. GOOSEBERRY PRESERVES.— Allow 1 lb. sugar✪ Gooseberry Preserves to each pound of gooseberries; top and tail them, and put the berries and sugar into a deep jar in alternate layers; pour on enough red currant juice to dissolve the sugar and add the same weight of sugar; cook it next day in the preserving pan, and put it in glasses. GRAPE PRESERVES — Pick from the stem, wash, drain, and weigh, and allow an equal weight of sugar✪ Grape Preserves; then press the skin from the pulp with the thumb and finger, and cook the pulp gently; when the seeds loosen pass it through a sieve to remove them. Then put the skins into the juice, cover, and simmer gently until tender; add the sugar, keep it hot, loithout boiling, 15 minutes, and can.

AI-modernized reading of the original text

GREEN FIG PRESERVES.— Lay the figs in cold water for 24 hours; then simmer them until tender; put them again in cold water, and let them remain 2 days, changing the water each day. Then if you do not find them soft, give them another simmer and put them again into cold water until the next day. Then take 1 lb. sugar to 1 lb. fruit, and with 1/2 of it make a syrup and simmer the figs in it for 10 minutes. In 2 days take the remaining 1/2 of the sugar and pour the syrup from the figs on it. Make a rich syrup, adding the peel of a lemon and a little raw ginger, and boil the figs in it; then mix all together and put into large jam-pots and tie them closely over. The figs may be cut in half if preferred, after they have simmered until soft. TOMATO FIGS — These, although made from tomatoes, will nearly approach true figs, and will keep as long as desired. Select good tomatoes, scald, skin them, and allow 1-1/2 lbs. best brown sugar to each 4 lbs. tomatoes. Let them simmer gently in the sugar until they cook clear, and the sugar permeates them thoroughly (add no water), and then take them out and dry them, spread on dishes in the sun; while they are drying sprinkle a little syrup on them. Pack them in layers with sugar between, in boxes or jars. While drying do not let rain or dew fall on them. GREEN GINGER PRESERVES.— Put the ginger for 2 weeks every night and morning into boiling water; then pare off the outside skin with a sharp knife. Boil it in water till quite soft, and slice it into thin slices. Prepare a syrup of 1 lb. sugar to 1/2 pint water, clarify it, put in the ginger, and boil till it is clear. Let it cool before putting it in jars. MOCK GINGER PRESERVES.— Boil small tender carrots, scrape them until free of all spots, and cut out the heart or middle portion. Steep them for several days in frequently changed water, until the flavor of the carrot has been completely destroyed. Allow 1 quart of water, 2 lbs. sugar, 2 oz. whole ginger, and the thin peel (yellow only) of 1 lemon to each pound of prepared carrots. Boil 1/2 hour daily until the carrots are transparent. When done, add enough red pepper to make the preserves as hot as desired. GOOSEBERRY PRESERVES.— Allow 1 lb. sugar to each pound of gooseberries; top and tail them, and put the berries and sugar into a deep jar in alternate layers; pour on enough red currant juice to dissolve the sugar and add the same weight of sugar; cook it next day in the preserving pan, and put it in glasses. GRAPE PRESERVES — Pick from the stem, wash, drain, and weigh, and allow an equal weight of sugar; then press the skin from the pulp with the thumb and finger, and cook the pulp gently; when the seeds loosen pass it through a sieve to remove them. Then put the skins into the juice, cover, and simmer gently until tender; add the sugar, keep it hot, loithout boiling, 15 minutes, and can.

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Green Fig PreservesTomato FigsGreen Ginger PreservesMock Ginger PreservesGooseberry PreservesGrape Preserves

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