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Tomato Figs

Yellow, pear-shaped tomatoes are the best for this sweetmeat, but any small tomatoes will answer. Dip them, in a wire basket, into boiling water, let stand a minute, then take them from the water and remove the skins. To five pounds of tomatoes, allow two pounds of brown sugar. Sprinkle some of the sugar in a broad agate dish, dispose a layer of the tomatoes above the sugar, then a layer of sugar and another layer of tomatoes; let the sugar melt over a slack fire, then let cook slowly until the sugar penetrates the tomatoes, and they have a clear appearance. Remove to a platter and let dry in the sun; sprinkle with the syrup occasionally while drying.

Bar-le-duc Currants, Gooseberries, etc.

Take selected gooseberries or currants of large size, one by one, and with tiny embroidery scissors carefully cut the skin on one side, making a slit of perhaps one fourth an inch. Through this, with a sharp needle, remove the seeds, one at a time, to preserve the shape of the fruit.

Take the weight of the fruit in strained honey, and, when hot, add the prepared fruit. Let simmer three or four minutes. Carefully skim out the fruit. Reduce the syrup at a gentle simmer to the desired consistency. Pour over the fruit. Then store as jelly.