The Rural cook book

Canned Strawberries, No. 3. — Fill a quart jar with large, ripe berries, from which the hulls have been taken; fill the jar with cold water; then pour It Out again into a measure. For every twelve jars to be put up use thirteen of these measures of water and in it dissolve six pounds of sugar. Pack the jar with berries as closely as possible without mashing them. Fill each jar up to the shoulder with syrup, cover loosely with the lid alid set it in a large boiler, which should have a loosely fitting wooden bottom pierced with holes. If set on the metal bottom the jars are liable to crack. When the boiler is full of jars pour in cold water up to their shoulders ; cover it and set it on the fire. At the same time put the surplus syrup In a saucepan and allow it to become hot. As soon as the water in the boiler begins to boil note the time, and when it has boiled for eight minutes remove ihe boiler from the tire. Take out one jar at a time, fill it even with the hot syrup-in the saucepan, fasten it airtight and stand it back in the boiler until all are filled and covered ; lei them stand there until cold, and then store in a cool place. Uncooked Canned Strawberries. — A correspondent of the Chicago Record-Herald says that she has preserved strawberries and red raspberries without cooking for years with entire success. Her method is as follows : Mash together with a silver fork equal quantities of fruit and sugar. Lei stand for an hour or more until the sugar is entirely dissolved. Then put into jelly glasses or pint jars, filling to the brim. Leave uncovered for 2 hours in an open window exposed to the sun. Then seal in the usual way and keep in a cool, dark place. The flavor of the berries is as when picked, and the jam is rich and delicious. All utensils used must be absolutely clean and jars sterilized. Dried Strawberries. — One quart of strawberries, clean off the stem and bull. Wash ; add one pound of granulated .sugar, put in a porcelain or granite kettle, iet on stove, and heat gently till they come to a boiling point, then boil hard for 30 minutes. Do not stir, just shake the kettle enongh to keep from burning, then pour out on large plates, and dry in the sun for at least three days, or until the juice has become jellied; 't may take a longer time or a little less according to least of sun. Do iiot let them stay out of doors over night, as the ,dew will cause the juice to get thin again. When the juice has become jellied, pack in jars and make airtight These are most delicious and very delicate in flavor; the berries are whole and cleai. Strawberry and Currant Jam. — To every pound of fruit allow three-quarters of a pound of sugar, also one pint of red currant juice to every four pounds of the berries. Boil the currant juice with the strawberries for half an hour, stirring all the time, then add the sugar and boil 20 minutes longer, skimming carefully. Put in small jars or tumblers with paraffin on top. The currant juice may be omitted. Wiesbaden Strawberries. — Take six pounds of strawberries — they need not be large or extra fine, but they must be sound; add to them in the kettle a very little cold water and cook slowly as for jelly. Pour in, a jelly bag and allow them to drip overnight. In the morning add to the juice six pounds of broken loaf or granulated sugar and half a pound of strained honey. Boil to a very thick syrup Fill pint cans with freshly capped strawberries, the largest and finest to be had. Screw on the tops, set in cold water in a large kettle — the wash boiler will do — and let the water come to a boil. Open the jars and fill to the brim with the hot syrup. Seal and put away in a cool, dark place.