113. STRAWBERRIES, WHOLE.

Take an equal weight of fruit and double refined sugar, lay the

former in a large dish, and sprinkle half the sugar in fine powder;

give a gentle shake to the dish, that the sugar may touch the under

side of the fruit. Next day make a thin syrup with the remainder of

the sugar; and allow one pint of red currant juice, to every three

pounds of strawberries; in this simmer them until sufficiently

jellied. Choose the largest scarlets, not dead ripe.