The daily morning journal and courier., 1905-06-29
WAYS OF PRESERVING STRAW ... BERRIES

l It will soon be time to begin to pre- serve strawberries. It is nice to know. various ways of doing them so one may choose the one that seems best. There is one rule which must be ob- served, no matter what method is chosen; that is, "Do not select berriss that are overripe."
 This is the French way of preserving strawberries: '% : To two pounds of large not over ripe strawberries, weigh two pounds of granulated sugar. Put the sugar iii a preserving kettle with half q pint of water. Let 1t melt over a slow fire, : then summer gently for half m tolw; then boil rather quickly till the syrttp ! is so thick 1t hardens when q little of l it dropped on ice. While the syru0 is in the course of boiling carefully pick over the berries, remove the stems and hulls. When the syrup has proper state, add the berries, stand the kettle off the fire, cover it with the berries in the syrup, and let 1t stand for an hoIr; then return the kettle to the fire, re move the cover and let the whole boil briskly for two minutes. Skim tie surface well; then pour the preserves into small glasses and seal when ctlj. ] In. Italy they prepare them as fol- lows: To each pound of berri-s weigh a pound. of sugar. Pick the b4rries over carefully and remove stems ard !, hulls. Put the berries in glass Jars CT big mouthed bottles, filyling each bot tie two-thirds full; keep the bottle 1 slightly inclined, so the berries slido in gently and reach the bottom os the glass unbruised. Boil the sugar to syrup that spins like fine hair when l dropped from the spoon. Stand the glass jars or bottles with the fruit in 8 deep pan in which some straw is laid on the bottom; fill the pan with hot I water to half the depth of the jars. Pour the syrup in the bottles over the 1 fruit let them boil in the pan os N ater. two minutes, then seal the bottles and stand them to cool.
 German way: Allow three-quarters l of a pound of sugar to a. pound of fruit, Remove the stems and hulls l carefully from the berries, and weigh the fruit after this is done. Put the berries in an earthen preserving kettle, with the sugar sprinkled in between and over the berries. Let them stand over night in the sugar. The next morning put the kettle over slow fire, and when the berries have sim
 inered five minutss lift them out with a skinner and lay them on sieve to drain over a big bowl Pour the juice
 that drains from the berries back into the kettle, leaving the berries in the sieve over dish. Let the syrup boil till it spins from the spoon. Skim 1t well. Pua the berries in the syrup again, and let them simmer five mia-
 1tes, then lift them out with spoon, put them in jars, filling each jar half full. Let the syrup boil till quite thick, and pour it ill the jars over the ebrries and seal them tight.
 The English way:
 Take equal weights of strawberries ad sugar. Lay the fruit in deep dishes end sprinkle half the sugar over it. and give a gentle shake to the dish, that the sugar may touch the under part of the fruit. The next day make a thick syrup with the remainder of the sugar and the juice, drained from
 the berries, and boil it until it jeliies
 Then carefully put in the berries and let them simmer nearly an hour; then put them carefully into jars or bottles,
 fill them up with the syrup and seal. | The American way:
 Weigh one pound of sugar to a poun dof fruit. Put the sugar into a preserving kettle with enough water to keep it from sticking. Let the su- gar boil to thick syrup then put in as many strawberries at time as will cover the surface of the syrup without orowding them, and let them soak gentyl for twenty minutes; then skim them out carefully and lay them on platters to cool, so they lay separately. When they are cold put them into glass jars and strain the hot syrup | through fire sieve over them and, seal the jars.--New York Times.
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