The household (of the Detroit free press)

Select the largest and finest strawberries. Hull them, weigh and allow to each pound one pound of the best double refined loaf sugar finely powdered. Divide the sugar into two equal portions. Put a layer of strawberries into the bottom of a preserving kettle and cover them with a layer of sugar, until half the sugar is in. Next set the kettle over a moderate fire and let it boil till the sugar is melted. Then put in, gradually, the remainder of the sugar, and, after it is all in, let it boil hard for five minutes, taking off the scum with a silver spoon ; but there will be little or no scum if the sugar is of the very best quality. Afterwards remove the kettle from the fire and take out the strawberries very carefully in a spoon. Spread out the strawberries on large, flat dishes, so as not to touch each other, and set them immediately in a cold place or on ice. Hang the kettle again on the fire, and give the syrup one boil up, skimming it if necessary. Place a fine strainer over the top of a mug or pitcher, and pour the syrup through it. Then put the strawberries into glass jars or tumblers ; pour into each an equal portion of the syrup. Lay at the top a round piece of white paper dipped in brandy. Seal the jars tightly. A shorter method is to put them in a preserving kettle over a slow fire until the sugar melts ; boil twenty-five minutes fast ; take out the fruit in a perforated skimmer and fill a number of small cans three-quarters full ; boil and skim the syrup five minutes longer ; fill up the the jars and seal while hot ; keep in a cool dry place. Raspberries may be preserved as above. Also large, ripe gooseberries. To each pound of gooseberries allow one and a half pounds sugar. Bury them in a box of sand or keep in a dark, cool place. GREEN TOMATO PRESERVES. Eight pounds small green tomatoes (pierce each with a fork), seven pounds sugar, the juice of four lemons, ginger and mace mixed, one ounce. Heat all together slowly, and boil until the fruit is clear. Take it from the kettle in a perforated skimmer, and spread upon dishes to cool. Boil the syrup until thick, put the tomatoes in jars and pour syrup over them hot. Keep in a cool, dry place. These taste much like foreign preserves. RIPE TOMATO PRESERVES. Seven pounds round yellow or egg tomatoes, peeled ; seven pounds sugar ; juice of three lemons ; let them stand together over night ; drain off the syrup and boil it, skimming well ; put in the tomatoes, and boil gently twenty minutes ; take out the fruit with a perforated skimmer and spread upon dishes ; boil the syrup down until it thickens, adding, just before taking it up, the juice of three lemons ; put the fruit into the jars and fill up with hot syrup. When cold seal up. TOMATO FIGS. Scald and skin pear-shaped (or any small sized) tomatoes, and to eight pounds of them add three pounds of best brown sugar; cook without water until the sugar penetrates and they have a clear appearance, take out, spread on dishes, and dry in the sun, sprinkling on a little syrup while drying; -pack in jars or boxes, in layers, with powdered sugar between. Thus put up they will keep for any length of time and are nearly equal to figs. PRESERVED AND DRIED FRUIT.