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Tomato Butter

20 pounds of ripe tomatoes, 8 pounds of sugar, Juice of four lemons, 4 pounds of apples, I tablespoonful of powdered ginger.

Scald the tomatoes and remove the skins. Put in a porcelain kettle with the apples pared, cored and quartered. Stand over a moderate fire one hour, stirring occasionally to prevent sticking. Then add the sugar, lemon juice, and ginger. Cook slowly and stir continually till reduced to the consistency of marmalade. Put into tumblers, or jars and when cold, tie up with two thicknesses of tissue paper. Moisten the top with water or white of egg and when dry place in a cool dark place to keep.