PICKLES, MARMALADES, JELLIES, PRESERVES

TOMATO MARMALADE.

Take the skin off the tomatoes before weighing. Six
pounds of tomatoes, six pounds of sugar, two lemons.
Wash the lemons, quarter and slice them very thin and
add to the tomatoes and sugar ; boil until thick ; stir most
of the time. The faster it boils the lighter colored it will
be.

ORANGE MARMALADE (Extra good).
Take one dozen oranges, one-half dozen lemons and
boil separately three hours; throw away the water, open
the oranges and lemons, taking out seeds and preserving
all the pulp, juice, rinds, etc. Out the rinds in small
strips, and to every pound of this put a pint of water, two
pounds of sugar, and boil slowly until clear. Riverside
oranges and Sicily lemons are best for this. When the
oranges can be pierced with broom-straw, they are done ;
do not let them break in boiling.