Take a quart of the sharpest white gooseberries and a quart of water; let them come up to a boil, and then strain them through a lawn sieve. To a pint of the liquor put one pound of double-refined sugar; let it boil till it jellies; skim it very well, and take it off; when cool, put in the strawberries whole and picked. Set them on the fire; let them come to a boil; take them off till cold; repeat this three or four times till they are clear; then take the strawberries out carefully, that they may not bruise or break, and boil the jelly till it is stiff. Put a little first in the bottom of your pots or glasses; when set, put in the rest, first mixed with the strawberries, but not till nearly cold.
Strawberry Jam—very good.
To one pound of scarlet strawberries, which are by far the best for the purpose, put a pound of powdered sugar. Take another half pound of strawberries, and squeeze all their juice through a cloth, taking care that none of the seeds come through to the jam. Then boil the strawberries, juice, and sugar, over a quick fire; skim it very clean; set it by in a clean China bowl, covering it close with writing paper; when the currants are ripe, add to the strawberries full half a pint of red currant juice, and half a pound more of pounded sugar: boil it all together for about ten or twelve minutes over a quick fire, and skim it very well.
Another way.
Gather the strawberries very ripe; bruise them fine; put to them a little juice of strawberries; beat and sift their weight in sugar, and strew it over them. Put the pulp into a preserving-pan; set it on a clear fire, and boil it three quarters of an hour, stirring it all the time. Put it into pots, and keep it in a dry place, with brandy paper over it.
Sugar, to clarify.
Break into pieces two pounds of double-refined sugar; put it into a stewpan, with a pint of cold spring water; when dissolved, set it over a moderate fire; beat about half the white of an egg; put it to the sugar, before it gets warm, and stir it well together. When it boils, take off the scum; keep it boiling till no scum rises and it is perfectly clear. Run it through a clean napkin; put it in a bottle well corked, and it will keep for months.
Syllabub.
Take a quart of cream with a slice or two of lemon-peel, to be laid to soak in the cream. Take half a pint of sack and six spoonfuls of white wine, dividing it equally into your syllabub. Set your cream over the fire, and make it something more than lukewarm; sweeten both sack and cream, and put the cream into a spouted pot, pouring it rather high from the pot into the vessel in which you intend to put it. Let it be made about eight or nine hours before you want it for use.