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Tomato Marmalade

4 quarts ripe tomatoes 6 lemons I cup raisins, seeded 4 pounds granulated sugar Peel the tomatoes and cut the pulp in thin slices. Cut the lemons in halves, lengthwise, then slice exceedingly thin. Put all the fruit into a saucepan in layers, alternating with the sugar. Let cook one hour on the front of the stove, then move back and let simmer until the mixture is of the consistency of marmalade.

Store while hot as jelly. The recipe gives about 24 quarts of marmalade.

Rhubarb Jam (Mrs. Jordan) 2 lemons 5 pounds rhubarb cut in 2 pounds chopped figs small pieces 6 pounds sugar Two lemons chopped fine, soaked in water to cover over night, then cooked tender. Dispose the rhubarb and sugar in layers in a saucepan and let stand over night. In the morning add the figs and lemons and let cook until thick (about half an hour).