Ingredients
- eight pounds of them add three pounds of best brown sugar
- one pint of sugar
- a pint of fruit
- three pounds of best brown sugar
Directions
Scald and skin pear-shaped (or any small sized) tomatoes, and to eight pounds of them add three pounds of best brown sugar; cook without water until the sugar penetrates and they have a clear appear- ance, take out, spread on dishes, and dry in the sun, sprinkling on a little syrup while drying; pack in jars or boxes, in layers, with powdered sugar between. Thus put up they will keep for any length of time and are nearly equal to figs.
PRESERVED AND DRIED FRUIT. Use one pint of sugar for a pint of fruit, put them together in a por- celain kettle, a layer of the fruit at the bottom. When the sugar is dissolved, let them boil one or two minutes, skim from the syrup, and
PRESER VES AND MARMALADES. 599
spread on plates to dry in a partly cooled oven. Boil the syrup until thickened, pour it over the currants and dry it with them. Pack in paper- sacks, or a box lined with paper, and keep in a dry and cool place. Heat engenders moths, but a few sprigs of dry sassafras will keep fruit secure from their intrusion. Blackberries, cherries, plums and currants may be dried in this way, or any of the small fruits.