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Preserved Yellow Tomatoes

4 pounds small yellow tomatoes 3 pounds sugar 1/2 cup boiling water Juice and rind of 1 lemon Wash and dry the tomatoes and prick each one in five or six places. Stir the sugar in the water until dissolved; add the tomatoes and cook until clear. When half done add the lemon juice and the rind sliced very thin. When the fruit is clear, remove it with a skimmer; put in small jars, filling them twothirds full. Boil the syrup fast for a few minutes longer or until thick and syrupy; fill up the jars; cover with a cloth until the next day; then cover closely and stand away in a cool place. 3 navel oranges