Strawberry Cream
Mash one quart berries with one cup powdered sugar and rub through fine sieve; dissolve one and one-half ounces gelatine in one pint sweet milk; strain and add one pint whipped cream and the berry juice. Pour into a wet mould and set on the ice to form.
Strawberry Jam
Take equal parts of berries and granulated sugar, mash them together, put into a preserving kettle and cook for more than half an hour. Put into jars and when cold, seal.
Strawberry Jelly
Add one-third currant or rhubarb juice to the strawberry juice before cooking and proceed as for other jellies.
Canned Strawberries
For every quart of fresh, firm berries allow one teacupful of granulated sugar. Add the sugar in layers and allow the fruit to stand covered for an hour. Bring slowly to the boiling point and let simmer two minutes. Do not stir the fruit and when done dip carefully into cans and seal.
Sun Preserves
To three quarts of cleaned berries use two quarts of sugar. Make a thick syrup of the sugar and when it is boiling up like taffy, turn the berries in and after they begin boiling, let them boil briskly for twenty minutes. Turn out into platters or shallow dishes, putting just a layer of berries and plenty of juice on each dish. Set them in the hot sun until evening, then bring in, let stand until morning and put into clean (and cold) jars or glasses and seal. Any surplus juice may be put out in the sun until it turns to jelly.