The national course in home economics

Select small-sized, ripe tomatoes, either the red or yellow; scald and peal. To nine pounds of tomatoes add four pounds of brown sugar; cook slowly in the sugar without water till they are thoroughly preserved; then take out, spread on plates and dry in the sun. Pack them in layers with sugar sprinkled between. Tillie Barker, GINGER PEARS. Six pounds of sugar, eight pounds of pears pared, one pint of water one-eighth of a pound of preserved ginger, grated peels of two lemons with the juice of one. Boil four hours. R. Mattison. PRESERVED PIPPINS. Twelve pounds of apples pared, cored and quartered, six pounds of sugar, one quart of water; make syrup of sugar and water; drop apples in this syrup and cook until tender; cloves and lemon peel may be added; stew till clear and seal. Amy Collins. CONSERVE OF ROSES. Gather each morning the roses which blossomed the day before, and after picking out the insects, stems, and calixes, throw the leaves into a jar with layers of powdered loaf or crushed sugar; do this while the roses last, crowd the jar full, and cover it very close. A very nice article is thus made to put into cakes, puddings, etc. H. E. S. SUN PRESERVED STRAWBERRIES. (Excellent.) For every pound of fruit use a pound of sugar. Put the berries with sugar over the fire in a granite kettle, bring to a boil slowly. Turn over with wooden spoon. Cook one hour carefully. Take them out carefully with a skimmer. Put on platters; boil the juice a few minutes longer and pour over the fruit. Put in sun to dry, cover with netting during day and oilcloth at night. In a couple of days they will be ready to seal. Ione. STRAWBERRIES PRESERVED IN THE USUAL WAY. Follow directions as above, only instead of putting in sun to dry seal while hot. Ione. PRESERVED GRAPES. Select grapes that are fresh, ripe and sound. Pick off the stalks and weigh. To every pound of grapes allow three-fourths of a pound of sugar. Squeeze the pulp out of the skins in one bowl, putting the skins into another. Put the pulp into a granite pan and heat sufficiently so as to pass through a sieve, rejecting the stones; make syrup of the sugar adding just enough water to dissolve it. Put the pulp of the grapes into it and boil for five minutes, then let it cool, and seal. Alice Harper, PRESERVED LEMONS. Select moderately thick-skinned lemons, cut into halves and with a glass lemon-squeezer abstract the juice and save. Scrape out all the pulp throwing it away. Slice the peels in circles. Put them in cold water, leaving them for a day, changing the water four times, then put them into a saucepan with more cold water and boil slowly until tender. Pre^ pare a syrup, using about two pounds of sugar and one pint of water to each pound of peel, adding the juice of one lemon to every pound of fruit. Skim and let cool. Now put in the peels and boil for one-half hour. Seal. Minnie Rush. CURRANT COHpStE FOR WINTER USE. Pick red currants from their stems, wash, drain and put one-half of them into a preserve dish. Press out the juice from the other one-half; mix in as much sugar as will be required to make a syrup, keeping it hot till the sugar is dissolved. When slightly cooled stir in the whole currants. Heat and seal. Caterer. PRESERVED ORANGE PEEL.