COOKING AND PRESERVING STRAWBERRIES. 43 



sugar thoroughly mixed with them. Boil from twenty minutes to 

 half an hour, stirring constantly. 



Strawberry Jelly. 



Take strawberries when fully ripe, strain, and to each pint of juice 

 add a pound of the best refined sugar. Boil briskly, skimming when 

 necessary, for ten or fifteen minutes, or until it will jelly, which may 

 be known by dropping a little in cold water. If done, it will fall to 

 the bottom in a mass. 



Strawberry Cream. 



Mash the fruit gently ; drain it on a sieve ; strew a little sugar on 

 it; when well drained (without being pressed), add sugar and cream 

 to the juice, and, if too thick, a little milk. Whisk it in a bowl, and 

 as the froth rises, lay it on a sieve ; when no more will rise, put the 

 cream in a dish and lay the froth upon it. 



To Preserve Strawberries -without Sugar. 



Put the fruit in the preserving kettle, and, if very dry, add a little 

 *vater to prevent burning. Boil about three minutes, or just long 

 enough to be sure the whole mass is thoroughly heated not cooked. 

 Dip into cans, filling them completely ; seal quickly, and set in a cool 

 place. (Glass jars containing fruit should be kept in a dark place or 

 covered with dark-colored paper.) Open, and add sugar several hours 

 before using. 



Strawberry "Wine. 



To one gallon of juice, strained, add two and a half pounds of sugar 

 (no water) ; let it stand in an open vessel twenty-four hours, occasion- 

 ally skimming off the scum that rises. Then fill the cask in which it 

 is put, full, reserving enough to fill up as, in process of fermentation, 

 it runs over. When the fermentation is completed, stop tightly 

 Let it stand three months, draw off, and bottle. 



Strawberries and Claret. 



Over three quarts of strawberries pour one bottle of good claret 

 wine. Add sugar to suit the taste. 



