Excerpt from Cook Book, Vol. 1
Then pour it over the tomatoes, and let them stand two days as before; then boil and skim again. After the third time they are fit to dry, if the weather is good; if not, let them stand in the syrup until drying weather. Then place on large earthen plates or dishes, and put them in the sun to dry, which will take about a week; after which pack them down in small wooden boxes, with fine white sugar between every layer. Tomatoes prepared in this manner will keep for years.
To Paper Preserves
Cut white papers exactly the size of the top of the jars you wish to cover. Put the white of an egg into a large saucer, not beating the egg. Moisten the papers, one at a time, with the white of egg, and then lay it upon the preserves; do it so carefully as to exclude all air from under the paper, and press the edge close to the jar all round. It will adhere firmly; and the egg converts the paper into a tough, leathery material, impervious to air. One egg will paper as much preserves as usually is boiled at once.
Candied Orange Or Lemon Peel
Boil the rind from thick skin oranges or lemons in plenty of water, until they are tender, and the bitterness is out; change the water once or twice if necessary. Clarify half a pound of sugar with half a cup of water for each pound of peel; when it is clear put in the peels, cover them, and boil them until clear and the syrup is almost a candy; then take them out, and lay them on inverted sieves to dry; boil the syrup with additional sugar, then put in the peels, stir them about until the sugar candies around them; then take them on a sieve and set them into a warm... perfectly dry, put... tissue paper between...
A correspondent of the Michigan Farmer gives the following recipe for making Apple Jelly:
"Take apples of the best quality and good flavor (not sweet) cut them into quarters or slices and stew them till soft; then strain out the juice, being very careful not to let any of the pulp go through the strainer. Boil it to the consistency of molasses, then weigh it and add as many pounds of crushed sugar, stirring it constantly till the sugar is dissolved. Add one ounce of extract of lemon to every twenty pounds of jelly, and when cold, set it away in close jars. It will keep good for years. Those who have not made jelly in this way will do well to try it; they will find it superior to currant jelly."
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