TO PRESERVE STRAWBERRIES.
Get the largest strawberries before they are too ripe; have the best loaf sugar, one pound to each of strawberries--stew them very gently, taking them out to cool frequently, that they may not be mashed; when they look clear, they are done enough.
STRAWBERRY JAM.
Is made in the same manner as the raspberry, and is very fine to mix with cream for blanc mange, puffs, sweet-meat puddings, &c. &c.
GOOSEBERRIES.
Select young gooseberries, make a syrup with one pound of loaf sugar to each of fruit; stew them till quite clear and the syrup becomes thick, but do not let them be mashed. They are excellent made into tarts--do not cover the pan while they are stewing.