SPICED CRABAPPLES—­Wash the crabapples, cut out the blossoms end with a silver knife.  To four pounds of fruit take two pounds of sugar, one pint of vinegar, one heaping teaspoon each of broken cinnamon, cassia buds and allspice, add one scant tablespoon whole cloves.  Tie the spices in a thin bag and boil with the vinegar and sugar five minutes.  Skim them, add the apples and simmer slowly until tender; which will take about ten or fifteen minutes.  Skim out the apples, putting them in a large bowl or jar.  Boil the sugar five minutes longer and pour over the fruit.  Next day drain off the syrup, heat to the boiling point and pour again over the apples.  Do this for the next two days, then bottle and seal while hot.

SPICED CRABAPPLE JELLY—­With crabapples still on hand a nice spiced jelly can be made to serve with meats.  Cook the apples without peeling until tender.  Strain through a jelly bag, add vinegar to taste with cloves and cinnamon.  Cook twenty minutes, add an equal quantity of sugar that has been heated in the oven.  Boil five minutes, skim and turn in glasses.

SPICED RIPE TOMATO—­Peel ripe tomatoes and weigh.  For each seven pounds allow two cups of vinegar, seven cups of sugar, one ounce of whole allspice, the same of stick cinnamon and one-half ounce of whole cloves.  Cook the tomatoes half an hour or until soft, cutting to pieces while cooking.  Add the vinegar, sugar and spices tied in a muslin bag.  Cook until thick like marmalade.  Serve with cold meats.

TOMATO FIGS—­Scald eight pounds of yellow tomatoes and remove the skins.  Pack them in layers with an equal weight of sugar.  After twenty-four hours drain off the juice and simmer five minutes, add the tomatoes and boil until clear.  Remove the fruit with a skimmer and harden in the sun while you boil down the syrup until thick; pack jars two-thirds full of the tomatoes, pour the syrup over and seal.  Add the juice of four lemons, two ounces of green ginger root tied up in a bag and the parboiled yellow rind of the lemons to the juice when boiling down.

WILD GRAPE BUTTER—­If the wild frost grapes are used, take them after the frost has ripened them.  Stem and mash, then mix with an equal quantity of stewed and mashed apple.  Rub the mixture through a sieve, add half as much sugar as there is pulp and cook until thick, being careful that it does not burn.  It is a good idea to set preserves and fruit butters in the oven with the door ajar to finish cooking as there is then much less danger of burning or spattering.

YELLOW TOMATO PRESERVES—­Allow a pound sugar to each pound tomatoes and half cup of water to each pound fruit.  Cover the tomatoes with boiling water, then skim.  Make a syrup with the sugar, and when boiling skim and add the tomatoes.  Have ready a sliced lemon that has been cooked in boiling water and a little sliced ginger.  Add to the tomatoes.  Cook until the tomatoes are clear, remove, pack in jars, cook the syrup until thick, pour over and seal.