A CLUSTER OF BERRIES 155 



other tart fruit. Also a very delicious variety may be had 

 by using with the strawberries equal quantity of goose- 

 berry, fig, date, pineapple, cherry, currant, red raspberry, 

 or orange or lemon marmalade. 



STRAWBERRY JELLY 



Strawberry jelly may be made with gelatine, of the 

 strawberry juice alone, if tart; or, if sweet and full ripe, with 

 red currant juice or lemon juice added. Heat berries in 

 double boiler till juice is free, mashing them well. For 

 each pint of resulting, strained juice, allow the juice of a 

 small lemon or one-half cup red currant juice, and for each 

 pint of mixed juice, one pound of sugar. 



STRAWBERRY SHRUB No. i 



Dissolve five ounces tartaric acid in two quarts of water 

 and pour it over twelve pounds hulled berries (in earthen- 

 ware), letting stand forty-eight hours, with plate to keep 

 them down. Strain through flannel bag, then add to 

 juice one and one-half pounds granulated sugar for each pint 

 of juice. Stir till dissolved ; bottle ; cork and keep in cool 

 place. (Do not seal corks.) Add two and one-half tea- 

 spoons of this to each glass of cold water when serving. 



STRAWBERRY SHRUB No. 2 



Make as above up to bottling point, when pour it over 

 ten pounds more of berries; let stand twenty-four hours; 

 strain and add sugar, a pound for each pint. Boil then 

 five minutes, then simmer five more, and bottle. 



STRAWBERRY WINE 



Scald berries; press and strain juice; allow to each quart 

 two pounds sugar and one quart soft water. Ferment as 



