The Birmingham age-herald., 1915-07-09
Made With Strawberries

For sometime to come strawberries will be in the height of the season In many parts of the country. We have the promise of a large crop of wild and cultivated berries upon our farms. It has occurred to us we might turn an honest penny for our church and chari- table societies by putting up berries for sale, to say nothing of stocking our own cellars and cupboards with sweets" for next winter. Will you please let us have some simple recipes for marmalade, preserves and canning strawberries?
 TWO FARMER GIRLS" Strawberry Jam-Cap and weigh the berries. To six pounds of berries allow four and one-half pounds of granulated sugar. Crush the berries with a wooden spoon or mallet and put them and the juice that flows from them into a pre- serving kettle. Bring to the boil and cook, stirring often. for one-half hour after the boil Is reached. Add the sugar and boil for 20 minutes longer, then put into jars, and seal when cold. If there Is too much juice dip out some of 1t and make 1t into strawberry jelly. Strawberry Preserves-Cap and weigh the berries and allow "a pound of sugar for each pound of fruit. Put the berries and sugar in alternate layers In a DOT celain lined kettle. and set at the back of the stove, where the contents will boil steadily, but slowly. When thick pour into glasses, and when cold seal It
 may be well to try preserving a small quantity of the finest berries in this
 way; Reserve the largest and press the juice out of the others Mash these last and strain through flannel bag Meas ure the strained juice. add a pound of sugar for each pint. and boil 20 minutes after the boil begins. Weigh the re- served berries and add an equal weight of sugar. Turn carefully into the boil | ing syrup, and simmer 10 minutes, or | until the berries are cooked through, but not shriveled Have heated glass | Jars ready for them; fill at once, and
 seal. They are delicious!
 Canned Strawberries-Cap the berries
 and pick over carefully to ge rid of i'm
 perfect fruit. Handle as little as possi-
 ble. wash quickly in cold water, and drain well To every pound of berries
 allow a quarter of pound of sugar. Let sugar and berries stand together
 in cold place for an hour Turn into a preserving kettle and simmer for 15
 minutes after the boil begins Do not
 boil hard. Dip out the supernuous juice
 and use for jelly. Have jars scalded.
 with rubbers and tops all ready at hand. Fill to overfiowing and seal i'm |
 in thick paper to exclude the light and keep in cool place.
 Strawberry Jelly--If you have syrup
 left from jam and canning, see that there Is an equal allowance of sugar. For example. in canning, you must add three quarters of a pound to each pint or juice. To the juice from jam allow half pound extra; to the syrup left from preserves add no more. If you make jelly from the raw berries weigh
 them and allow pound for pound of | sugar and fruit. Cover and cook until
 they are broken to pieces. Squeeze out
 all the juice through jelly bag Re-
 turn to the fire and boil five minutes | after the boil begins. When you have the left over juice and have added the
 requisite quantity of sugar, bring to a boil and keep this aip for five minutes. If the berries are dead sweet" mix a
 little lemon juice with the syrup to in
 sure the Jellying.