Tomato Preserves

Select small, green tomatoes, wipe carefully and prick the skins in several places. To 1/2 peck of these take 4 lbs. sugar, juice of 6 large lemons, and 2 oz. green ginger root and 1 of mace; put on the rest of the ingredients and let them boil 1/2 hour, skimming carefully; then put on the tomatoes and let them cook gently. When the tomatoes are clear; and can be pierced with a straw take them up and lay carefully on plates to cool, allowing the syrup to simmer on the back of the stove. Put the tomatoes into jars, pour over the syrup and seal. Small yellow tomatoes may be preserved in the same way.

To Preserve Raspberries

To 1 lb. fruit, quite ripe, add 1 lb. finely-sifted sugar. Make the sugar as hot as possible without scorching, put it to the fruit, and stir till every particle of sugar is dissolved; put it in jars, and tie down with bladder. It will keep for a year, and looks just like fresh raspberries crushed with sugar.