GREEN TOMATOES CANNED FOR PIES—­To fifteen pounds round green tomatoes sliced thin allow nine pounds granulated sugar and a quarter pound ginger, washed, scraped and cut very thin, and four lemons scrubbed and sliced thin, removing all seeds.  Put this mixture over the fire with a pint of water and cook about half an hour, taking care the contents of the kettle do not scorch.  Turn into sterilised glass jars and seal air tight.  A tablespoonful of cinnamon and a half tablespoonful each of cloves and allspice may be added to the sauce while cooking if desired.

PEAR AND BLUEBERRY PRESERVES—­Pick over and wash two quarts of blueberries, add water to nearly cover and stew them half hour.  Mash them well, when all are broken turn into a bowl covered with cheese cloth.  Drain well and when cool squeeze out all the juice.  Put the blueberry juice on to boil, add one pint of sugar to each pint of juice and remove all scum.  Allow one quart of sliced pears to one pint of juice.  Use hard pears not suitable for canning.  Cook them in the syrup, turning over often and when soft and transparent skim them out into the jars.  Boil down the syrup and strain over the fruit.  Fill to overflowing and seal.

PRESERVED CURRANTS—­Weigh seven pounds of currants before picking over, then stem them and throw out all that are not perfect.  Put seven pounds of sugar with three pints of currant juice and boil three minutes, add the currants, one pound of seeded raisins, and cook all twenty minutes.  Seal in small jars.

PRESERVED STRAWBERRIES—­The following method for preserving strawberries is highly recommended.  Weigh the berries and allow an equal amount of sugar.  As two cups weigh a pound, the sugar can be measured.  Put the sugar into the preserving kettle with enough cold water to moisten it, but not enough to make it a liquid.  Set the kettle on the back of the range, and when the sugar has entirely dissolved lay in the fruit and heat.  As soon as it boils skim and cook five minutes.  Do not stir or mash the berries.  Now spread them around on deep platters or enameled pans and cover with panes of window glass.  Set in the sun, and the syrup will gradually thicken.  Turn into small jars and seal.

RHUBARB JAM—­Add to each pound of rhubarb cut without peeling, a pound of sugar and one lemon.  Pare the yellow peel from the lemon, taking care to get none of the bitter white pith.  Slice the pulp of the lemon in an earthen bowl, discarding the seeds.  Put the rhubarb into the bowl with the sugar and lemon, cover and stand away in a cool place over night.  In the morning turn into the preserving kettle, simmer gently three-quarters of an hour or until thick, take from the fire, cool a little and pour into jars.