Homemade Green Tomato Preserves
Take small green tomatoes, allow the juice and grated yellow rind of 2 lemons to every 3 pounds of the fruit. Pour over these cold water enough to cover the tomatoes. Tie an ounce of powdered ginger in a cloth for 10 pounds of tomatoes, and throw in a few peach leaves. Boil gently three-fourths of an hour. Take up the tomatoes, strain the liquid and add to it 1 1/2 pounds of white sugar for every pound of tomatoes. Return the tomatoes and boil until they appear saturated with the syrup. In the course of a week turn the syrup irom them, heat it to the scalding point and turn over the tomatoes. Tomatoes preserved in this manner appear like West Indian sweetmeats.