Tomato Jelly.—Quarter the fruit, and run out the juice in the preserving pan over a clear fire, and finish off in the usual way. (This is a Texan recipe, and is delicious with cold meat.) Tomato Jam is easily made by peeling, quartering, and coring ripe, sound, and well-coloured tomatoes, boiling them with an equal weight of sugar, and, when this jellies, potting it as usual.