[Modern cookery, in all its branches

Strawberries, 6 lbs. : 35 minutes. Sugar, 3 lbs. : 25 minutes Obs. — We do not think it needful to give directions with each separate receipt for skimming the preserve with care, and keeping it constantly stirred, but neither should in any case be neglected. STRAWBERRY- JELLY. A very Superior Preserve. (New Receipt .) The original directions for this delicious jelly, published in the earlier editions of this work, were the result of psrfectly successful trials made in the summer of their insertion; but, after much additional experience, we find that the receipt may be better adapted to our varying seasons, which so much affect the quality of our fruit, and rendered more certain in its results by some alterations ; we therefore give it anew, recommending it strongly for trial, especially to such of our readers as can command from their own gardens ample supplies of strawberries in their best and freshest state. Like all fruit intended for preserving, they should be gathered in dry weather, after the morning dew has quite passed off them, and be used the same day. Strip away the stalks, and put the straw- berries into an enamelled stewpan if at hand, and place it very high over a clear fire, that the juice may be drawn from them gently ; turn them over with a silver or wooden spoon from time to time, and when the juice has flowed from them abundantly, let them simmer until they shrink, but be sure to take them from the fire before the juice becomes thick or pulpy from over-boiling. Thirty minutes, or sometimes even longer, over a very slow fire, will not be too much to extract it from them. Turn them into a new, well- scalded, but dry sieve over a clean pan, and let them remain until the juice ceases to drop from them ; strain it then through a muslin strainer, weigh it in a basin, of which the weight must first be taken, and boil it quickly in a clean preserving-pan from fifteen to twenty minutes, and stir it often during the time : then take it from the fire, and throw in by degrees, for every pound of juice, fourteen ounces of the best sugar coarsely pounded, stirring each portion until it is dissolved. Place the pan again over the fire, and boil the jelly — still quickly— -for about a quarter of an hour. Occasionally it may need a rather longer time than this, and sometimes less : the exact degree can only be ascertained by a little experience, in con- sequence of the juice of some varieties of the fruit being so much thinner than that of others. The preserve should jelly strongly on the skimmer, and fall in a mass from it before it is poured out ; but if boiled beyond this point it will be spoiled. If made with richly- flavoured strawberries, aud carefully managed, it will be very brilliant in colour, and in flavour really equal if not superior to |uava jell^ ; while it will retain all the delicious odour of the fruit 506 MODERN COOKERY. [chap. xxiv. No skimmer or other utensil of tin should be used in makine it • and preserving- pan is preferable to any other ffr allred fruit. It becomes very firm often after it is stored, when it armears S^aTonce.6184 * * however, desirable 'SETS Fruit kept hot to draw out the juice, £ hour or longer Boiled 10 20 miautes To each ^ TO PRESERVE STRAWBERRIES OR RASPBERRIES, FOR CREXUa OR ICES, WITHOUT BOILING.