The household cook book

PUMPKIN PRESERVES — Choose a good sweet pumpkin, pare, take out the seeds and cut into slices. Allow 1 lb. sugar and 1 gill of lemon juice for 1 lb. of pumpkin. Put the pumpkin in a deep dish in layers, with the sugar sprinkled between, and pour the lemon juice on top; let stand 2 or 3 days, and then boil all together, adding 1 cup water for each 3 lbs. sugar used, until the pumpkin is tender; then let it stand for 1 week, when drain ofp the syrup, boil until it is quite thick, skim, and pour it hot over the pumpkin. A little bruised ginger and lemon rind thinly pared may be boiled in the syrup to flavor the pumpkin. STRAWBERRY PRESERVES.— Select the largest berries, and use equal weights of strawberries and sugar; lay the fruit in deep dishes, and sprinkle the sugar over them in fine powder; shake the dish so that the sugar may touch the under part of the fruit. The next day make a syrup with the remainder of the sugar and the juice drawn from the strawberries and boil until it jellies; then put in the strawberries carefully, and let them simmer nearly an hour. Put them carefully in glass jars and fill up with the syrup; there will be more than enough to fill the jars, but after standing over night the jars will hold more. Any syrup remaining can be used in making pudding sauces, etc. Putting strawberries up whole thus, is much the best way. Raspberries can be put up the same way QUINCE PRESERVES.— Take fine yellow quinces, and pare, quarter and core them (save cores and skins) ; add just water enough to cover the quinces, set them on the stove and simmer until soft, but not until they begin to break; carefully remove the fruit, spread it on dishes to cool, and into the water in which the quinces were boiled put the cores, seeds and parings; stew it 1 hour, covered closely, and strain it through a jelly bag; add 1 lb. sugar for each pint of this liquor, boil it up, skim, and put in the quinces and boil gently 25 minutes; let it stand in a deep dish, closely cov ered, 24 hours; then drain off the syrup, bring it to a boil, put in .the fruit carefully, and boil | hour; then take it out as dry as possible, spread it on dishes to cool, and boil the syrup down thick; fill jars I full of fruit, and pour on the syrup. The preserves should be of a fine red color. An equal amount of sweet apples can be cooked with the quinces (and without additional sugar), and the difference will hardly be noticed. GREEN TOMATO PRESERVES.— Select small, even-sized tomatoes for preserving. To each 3 lbs, tomatoes take 2 fresh lemons; pare off the yellow rind thin, so as to leave the white part, and squeeze out the juice. First boil the tomatoes in water sufficient to cover them, until they begin to get tender; add the lemon and a few peach leaves and powdered ginger tied in muslin bags; boil together until the tomatoes are tender, take them out carefully, strain the liquor, and add to it 1^ lbs, sugar for each pound tomatoes; put the tomatoes back into the syrup, and boil until they appear to be done. In the course of a week pour the syrup from the tomatoes, heat it scalding hot, and pour it again on the tomatoes; then tie up, RIPE TOMATO PRESERVES — For these use for 8 lbs. tomatoes, 7 lbs. sugar, and the juice of 4 lemons. Peel the tomatoes, and let