One quart of fine, ripe fruit, put through a press, and one pound of sugar; let stand until the sugar is dissolved, then add a quart of water and freeze until thick, but not stiff.
Strawberry Sherbet
Boil together one quart of water and one pint of sugar fifteen minutes. Add a teaspoonful of softened gelatine and when cold strain over one pint of strawberry juice and the juice of a lemon. Freeze in the usual manner.
To Can Strawberries
Wash and stem the berries. Fill into jars, jostling down but not enough to break the berries, (have the jar on folded cloth), and when filled, screw on the lid, (partially). Set in a vessel deep enough to come above jars and have board or rack in bottom, then fill almost to top of jars with cold water. Watch closely and let boil one minute, by the clock. Then lift out and fill the jars with a rather thin hot syrup which has been prepared; put on hot rubbers and seal tight.
Strawberry Sauce
One-third cup of butter, one cup powdered sugar, one teaspoon lemon or orange extract. Cream the butter, add sugar gradually and flavoring. To this add one cup strawberry pulp and the lightly beaten white of one egg. Chill thoroughly.
Strawberry Sauce
Cream together butter and powdered sugar. Add flavor and when ready to serve mix in one or two crushed berries to tint the sauce and a generous quantity of hulled berries,—sliced.