Have ready two sorts of strawberries, one half being of the largest and finest scarlet sort, (not too ripe,) the other smaller and less expensive, but quite ripe and perfectly fresh and nice. Put the smaller ones into a porcelain kettle, having allowed three quarters of a pound of double-refined loaf sugar to every quart of fruit. Boil the sugar and small strawberries together; skimming well, and stirring down to the bottom after every skimming, and mashing it to a jam. When done, set it to cool in a large pan; wash the kettle clean, or take another one, and make in it a clear syrup, allowing to each pound of the best loaf sugar a small half pint of water. When melted set it over the fire, and boil and skim till the scum ceases to rise. Put the large strawberries in this, and give them one boil up. If boiled too long they will break. As soon as they have come to a boil take them (one at a time,) with a silver tea-spoon, and lay them separately on large flat dishes. Then mix the syrup with the jam thoroughly together, and boil it a quarter of an hour. Put the large strawberries, one at a time, into glass jars, (more than half full,) and fill up to the top with the hot jam. When cool lay a round of brandy paper on the surface, and secure the lids by tying pieces of bladder over them.
STRAWBERRIES IN WINE.—
Put a small quart of fine large scarlet strawberries into a glass jar, having sprinkled among them a quarter of a pound of the best loaf sugar. Fill up the jar with madeira or sherry. They are served at parties in small glass saucers, heaped on the top with whipped cream, or with white ice cream. What is sold by many confectioners as strawberry ice cream, has in reality no strawberries about it; as may be known by its beautiful rose color, such as strawberry juice never produces, particularly after being preserved with sugar. This fine delicate pink tinge comes in reality from alkanet. Most of what is called strawberry cordial, is in reality alcohol colored with that elegant dye.
STRAWBERRY WINE.—
Fill four glass jars holding each a quart, with fine ripe strawberries that have been hulled or picked clean. Cover them; set them in a large kettle of cold water, and place it in a moderate heat till it gradually comes to a boil. Then let it boil but five minutes. Cork the jars, and seal them closely before you take them out of the water. Use the cement of two-thirds resin and one-third beeswax. Keep the jar for four weeks in a dry cool place. By that time you will find the strawberries with a thick white scum at the top, and a clear juice at the bottom. Pour it into clean bottles, through a funnel with a fine straining cloth. Cork the bottles, but do not drive the corks hard down, lest the bottles should burst if too tight. Arrange the bottles on the kitchen mantleshelf, where they may have some heat from the fire. You will see when a vinous fermentation takes place. It may continue a week. When it has entirely subsided, and is very clear, strain off the liquid from the sediment into fresh bottles, and cork them tightly. When you put them away, lay the bottles on their sides. This is a delicious cordial, and requires no brandy in it.
Preserved Gooseberries.—Top and tail the gooseberries, which should be of two sorts, and as ripe as you can get. The best kind quite ripe, large, and of a light amber color. Wash the others, and boil them in a porcelain kettle with barely water enough to keep them from burning. When they are soft and broken, mash the pulp through a sieve, or squeeze it through a linen bag. Measure it, and to each pint allow a large pound of powdered loaf sugar. Boil the sugar with the pulp, skimming and stirring it till it begins to jelly. Then put in the large gooseberries, and give them one boil up. When done take them out separately, and spread them on a large flat dish. Continue to boil the syrup a while longer, till you find it congeals well on holding out a spoonful in the open air. Then put the large gooseberries into jars, and pour the syrup over them while still hot and liquid. Put them up warm.
Raspberries—May be preserved as above, reserving the finest for putting whole into the jelly. The large white raspberries make a fine sweetmeat, done whole in jelly or jam of white currants.
Black currants should always be made into jelly or jam. They require less sugar than other sweetmeats, (a quarter of a pound less) their juice being naturally very thick.