One box of blue plums; one pound of raisins, chopped; three pounds sugar; juice of four oranges; rind of two oranges chopped. Boil the rind in water until bitterness is gone. Cook for one-half hour.
A five-pound basket of big blue plums; wash and seed them, put in preserving kettle with one pint water; add (everything but the seeds of) five oranges and five lemons, putting the skins through a meat chopper; four pounds of seedless raisins, also put through the chopper; one pound of walnut meats broken and lastly five pounds of sugar. Let boil until quite thick, then put in glasses and when cold cover with paraffine.
Seven pounds pear chips; seven pounds sugar; one-fourth pound candied ginger; three lemons sliced; two oranges. Cook oranges and lemons slowly before adding to pears; then cook slowly for two hours.
Use cup for cup sugar and fruit. Let sugar stand on fruit over night. Drain juice and cook slowly until sugar is thoroughly dissolved. Add fruit and heat through. Turn out on platters and stand in sun until thick as desired. Pieces of glass over each platter helps cook more rapidly. Seal as you would jelly in glasses.
One orange; twenty-five peaches; twelve pears; twelve plums; one pound white grapes; one-fourth pound almonds, blanched; three-fourths cup of sugar to one cup of fruit. Cook two hours.
Two quarts blackberries; one and one-half quarts sugar; one cup water. Cook well for half an hour.
One pound dried apricots; three pounds granulated sugar; one-half ounce bitter almonds; three pints cold water. Soak the apricots in the water over night (wash first), and in the morning boil until tender. Add sugar and almonds blanched and boil another half hour, or until mixture sets.
Two quarts tomatoes; two lemons ground, use juice and all; four chopped large sour apples; two and one-half cups brown sugar; two teaspoonfuls cinnamon; one teaspoonful ground ginger; one-half teaspoonful cloves. Cook slowly until thick. Put in jars.
Seven pounds large ripe tomatoes; four pounds brown sugar; one-half cup vinegar; one teaspoonful each of ginger and cloves; one tablespoonful cinnamon. Cover tomatoes with boiling water and let stand five minutes; rub off skins and cut off stem ends. Slice into a porcelain kettle and cook until soft; add sugar and stew until very thick; add spices and vinegar and cook short time longer. Pour in quart Mason jars and seal while hot. This is particularly good with meat or game.