Peel and cut in quarters six pounds of apples, six pounds of sugar, one-half pound of raw ginger. Pack the apples in a jar, a layer of apples, then sugar and ginger, and so on until all are put in. Next day bruise one ounce of ginger and infuse it in a half-pint of boiling water, closely covered. The day following put the apples, ginger, sugar, and the water from the bruished ginger, in a kettle and boil one hour, or until the apples look clear, and syrup rich. Add some lemon peel cut very thin just before the apples are done.
Choose the finest green gages, stick them with a needle all over; take out the seeds and weigh and place on dishes the hollow side up ; have ready an equal weight of granulated sugar, and strew it over them. When the fruit has lain twelve hours put it in a preserving kettle, and let it simmer until the pieces are quite clear, being careful to take off the skum as it rises. Large blue plums may be preserved in the same way.
Allow three-quarters of a pound of sugar to one pound of quinces. Pare, core, and quarter the quinces; boil them in just enough water to cover them ; when tender take them out very carefully, and put them on a dish ; then make a syrup of one pint of the water the quinces were boiled in to two pounds of the sugar ; when it is clear and boiling hot, add the quinces, and boil until you can run a broom straw easily through them ; then put them in glass jars, and seal up with paper and the white of egg.
To two pounds of fruit, put a half-pound of sugar, and four teacupfuls of water, and cook until they turn red.
The parings and cores boil up and strain through a jelly bag, and allow one pound of sugar to one pint of juice, and boil until it jellies.
Choose the largest scarlet strawberries, not too ripe. For every pound of fruit allow three-quarters of a pound of white sugar, pulverized; spread the fruit on large dishes, and sprinkle over it half the sugar ; shake the dish gently, so that the sugar may come in contact with the under side of the fruit. On the following day make a thin syrup with the remaining half of the sugar, and pour the juice from the berries on the sugar, and in this syrup simmer the strawberries until sufficiently jellied. When done place them in glass jars or tumblers ; when cold, cover with brandied paper, and paste paper over each, with the white of egg.
Select the small yellow tomatoes, take a few at a time, scald them just enough to loosen the skins, peel them and allow one pound of granulated sugar to each pound of fruit; prepare a syrup, and then put the tomatoes and the peel of a large lemon into it. Let them simmer a few minutes, then add the juice of the lemon; when the tomatoes appear clear and soft, take them out of the syrup, one at a time ; put them in tumblers or small jars; pour the syrup over them warm. When cold cover them with brandied paper, and paste paper over them.