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Tomato Figs

(Vaughan’s Vegetable Cook Book)

Scald and peel the tomatoes, then weigh them, place them in a stone jar

with an equal amount of sugar and let them stand two days, then pour off

the syrup and boil and skim until no scum rises. Pour it over the

tomatoes and let them stand two days as before, pour off, boil and skim

a second time and a third time. After the third time they are fit to dry

if the weather is good, if not let them stand in syrup until drying

weather. Place on earthen dishes and dry in the sun which will take

about a week, after which pack them in wooden boxes with fine white

paper between the layers; so prepared they will keep for years.

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