Evening star., 1902-04-25
STRAWBERRY RECIPES
SERVE THE FRUIT FRESH WITH
RUM.
The Way to Make Preserves, Jelly or
Jam or to Can
Them

Written for The Evening Star
In the opinion of many people no method
of serving Strawberries is quite so salts
| factory with rum and sugar the liquor
being aid to digestion and at the same
time 1t blends with the fruit most deli
ciously. The berries should be fine ones.
hulled and prepared after the usual man.
ner. The rum should be the best Santa
Cruz and mixed with two-thirds its guam
tity of water. Place the berries in the dish
in which they are to be served. Sprinkle
plentifully with powdered sugar, then pour
over them rum and water in the proportion
of one-half pint to each quart. Let stand
on ice until thoroughly chilled.
Strawberry Sun Preserves.
1t is curious fact not well known TO
scientific folk and model housewives that
the direct action of the sun is at once surer
and more satisfactory than that of any
other known heat A tradition well known
in Virginia cookery is how to preserve
| strawberries In the sun in place of over the
stove.
The berries treated after the following
recipe are both richer and more perfect
than those prepared other ways. The OBJ
| Ject Of the glass is. of course, only that of
concentrating the heat while the peculiar
purity of the sweetness combined with the
| succulent redness in this sun-cooked pre-
| SNiNS 6INSS Il suggestion OF some oriental
conserve Ihe berries seem to be permeat-
ed with the suns sweetness in addition to
thelr own and the syrup becomes rich,
| pure and clear
Inc Virginia rule requires three-qua rters
| or pound of sugar to pound of straw
| berries. The sugar is mixed with Just
| enough water to wet it and put on to boil.
| 1t is to be taken off before it thckens much
! ana poured over the strawberries. Then
| the berries are set in the sun two DAYS
| covered with pane of glass. They are oc-
| casionally stirred.
On the third day pour off the syrup and
! boil 1t again. It will be found much thin
! ned by the juice of the fruit. While boil
| ing drop in lump of alum the size of the
| top OF your little finger. Pour the hot syrup
| over the berries and set in the sun again
| under glass. The next day pour all into
| the preserving kettle and boil until the
| berries plump up. Then set in the sun
| again for day. The next morning seal
and preserve in small jars with branded
| paper on top.
| Strawberries preserved in this manner
| never mold or ferment. They are excellent
| for roll pudding, for filling tarts for layer
cakes, to serve with cuStardS, and can be
! eaten for any meal when a sweet is re-
| quired.
| Strawberry Preserves.
| Measure fine, large berries after hulling
| them To each quart Of berries allow
quart of fine, white sugar. Put the fruit
and the sugar in preserving kettle in al
| ternate layers. Let the berries and sugar
stand over night. In the morning cook
slowly, without stirring, until the liquid is
! clear and. the fruit soft. Skim thoroughly
and pack in jars. Heat the jars by filling
! them with water aed putting them in
| large pan, also filled with water; then stand
the pan on the range and let the water heat
slowly. BY this means all danger of crack
! ing will be avoided Fill the hot jars with
| the preserves to the very brim; then screw
on the tops loosely and let stand until cool.
! When cold tighten the tops and store in
| cool closet
Strawberry Jam.
Hull the fruit, then weigh it and allow
one pound of sugar to each pound of fruit.
Mash the berries and put them in pre-
serving kettle with one-quarter of the su-
gar. When the fruit boils add another
| quarter of the sugar, boil again, add sec
ond quarter of sugar, and repeat the pro-
! cess until the entire quantity is exhausted.
| Then let the fruit and sugar boil together
until the jam hardens on the spoon when
exposed to the air. Pack in jars as directed
| for the preserved fruit.
Canned Strawberries.
Fill a quart jar with large, ripe berries
| from which the hulls have been taken; fill
| the jar with cold water, then pour it out
again into a measure. For every twelve
| jars to be put up use thirteen of these
measures of water, and in it dissolve six
| pounds of sugar. Pack the jar with berries
as closely as possible without mashing
them. Fill each jar up to the shoulder with
| syrup, cover it loosely with the lid and set
! it in a large boiler, which should have a
! loosely fitting wooden bottom pierced with
| holes. If set on the metal bottom the jars
| are liable to crack. When the boiler is full
| of jars pour in cold water up to their shoul-
| ders; cover it and set it on the fire. At the
| same time put the surplus syrup in a sauce
| pan and allow it to become hot. AS soon
as the water in the boiler begins to boil
note the time, and when it has boiled for
eight minutes remove the boiler from the
fire. Take out one jar at a time, fill it
even full with the hot syrup in the sauce
pan. fasten it air tight and put it back in
| the boiler. When all filled and covered
let them stand in water until cold then
| store in cool place until wanted.
Strawberry Jelly.
To condense and preserve the berry flavor
for use when the fresh fruit is not to be
had allow three pounds of sugar and the
juice of one lemon to each quart of straw
berry juice. Stir all together until clear
syrup is formed. Fill jelly glasses with
metal screw tops with the syrup and pro-
ceed as directed for canned Strawberries