Strawberries hold the color and shape better when preserved in the
sun. Weigh the fruit; to each pound allow three-quarters of a pound of
sugar; put a layer of sugar, a layer of fruit, another layer of sugar
on a large granite or stoneware platter, cover with glass and stand in
the hot sun. As the sun cools toward evening bring them in and put
them out again the next day. Lift each berry carefully with a fork and
arrange them neatly in tumblers or bottles. Boil the syrup for five or
six minutes, pour it over the fruit, cover with the glass and let them
stand all night in a cold place. Next morning cover the jars with
melted paraffine, over which stretch tissue paper and fasten it down
with white of egg. When the covers are dry brush them over with water.