The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1898-05-29
Strawberries for Cold-weather Use.

country Gentleman
1t is more difficult to can strawberries to
please both eye and palate than any other
variety of homegrown fruit; no, not more
diff1cult-rather say strawberries will endure
less careless or wrong treatment by this
particular method of preserving.
Choose medium-szed fruit that is trif1e
under rather than overripe, and has fine
grained flesh of deep-red color WASH but
do not let stand in water, and spread on
a cloth to dry. Allow one cupful of water
and half a cupful of granulated sugar for
every pint jar; boil briskly, uncovered, ten
minutes; skim and set aside null the ber-
ries and put directly into the jars, shaking
often to fill the interstices; cover to within
two inches of neck of jar; put on cover
without the rubber, and let stand till all
are ready to cook Stand the jars in d fiat
bottomed kettle Cor other deep VeSSeD with
thin strips of wood, piece OF wire netting
or other suitable material that will prevent
their coming into direct contact with the
bottom of the vessel Leave a little space
between the jars; fill the vessel with tepid
water to the height of the syrup in the
jars; cover the Kettle. and cook ten min
uteS after the water begins to boil briSkly.
Remove one jar at time; stand on warm
plate, fill to overlooking with hot simple
syrup or boiling water, and seal at once.
Jellied StraWDerrieS-AlloW two pounds of
sugar (granulated) and one cupful of red
sized berries. Boil the currant Juice and
sugar ten minutes, uncovered, in a granite
ware pan or large bottOmed preserving ket-
tie; skim add the fruit; shake the berries
around several times, but do not stir with
a ladle, and boil gently and steadily I'M
covered, for twenty minutes. Wet jelly
glasses in hot water; skim three-fOurthS
full of berries; cook the syrup eight min
utes longer and pour over the fruit. Stand
the cups in the sun for several hours; press
a paper wet in brandy on the top of the
fruit; paste a larger one over and keep in
a cool, dry place. Served with lady fingers
or white cake and whipped cream, this
jellied fruit makes a delicious dessert.
Strawberry Jam-Put well-ripened berries
into a porcelain-lined or agate preserving
kettle; mash with a wooden potato masher
hour, stirring constantly. Allow three
fourthS of pound of sugar for every pound
Of berries and heat it in the oven while the
fruit is cooking. Add the hot sugar to the
stirring constantly
Strawberry Syrup-Mash well-ripened ber-
res and strain through jelly bag. Boil
three pounds of graduated sugar and three
To every pint of syrup add a cupful of the
fruit juice; boil together five minutes, skim
and put in pint-size glass, self-sealing jars.
This syrup makes as delicious ice cream as
makes a pretty boiled icing for cake, and
is a dainty 1avoring for pudding sauces
and the like.
Strawberry Shrub--Allow one cupfuI of
pure cider vinegar to every pound of ripe
berries; mix in an earthen vessel and let it
stand tWenty-four hours. Bring to a boil,
pour into jelly bag and let drip over
night. To every pint of the liquid add three
cupfuls of sugar. boil together five minutes,
skim and strain into glass fruit jars Two
tabIeSpoonfuls of the shrub stirred into a
glass of cold water makes a most refresh
Ing beverage in cold warm weather, es-
pecially in illness,