class product there
should be enough sirup to improve its flavor, but not enough to make
it take the place in the diet of a sweet preserve rather than a fresh
fruit.

The sirups are made either with varying proportions of sugar and water
or with the same proportions boiled different lengths of time. What is
known as the California sirup is made with three parts of sugar to two
parts of water, boiled gently to different concentrations.

Thin Sirup. For a thin sirup take three cups of sugar and two cups
of water. Mix sugar and heat until the sugar is dissolved. This is
used for all sweet fruits not too delicate in texture and color, as
apples, cherries, pears, or for fruits in which more sugar will be
added in preparation for the table.

Medium Thin Sirup. The sugar and water should be boiled about four
minutes, or until it begins to be sirupy. This is used for
raspberries, peaches, blackberries, currants, etc.

Medium Thick Sirup. Boil the sugar and water until it will pile up
over the edge of the spoon when it is tipped. This is used for sour or
acid fruits, as plums, gooseberries, apricots, sour apples, and some
of the delicately colored fruits, as strawberries.

Thick Sirup. The sugar and water are boiled until it will form a
ball in the spoon and cannot be poured from the spoon. This is used
for preserves.

It is possible to get more, sometimes almost twice as much, sirup
into a quart jar containing large fruits, as apples and pears, than
into a quart jar containing small fruits, as currants or blackberries.

There is a little knack worth knowing about combining the sugar and
water for the sirup. If the sugar is sifted into the boiling water
just as fine-grained cereals are sifted into water, there will be no
scum formed. This is a saving of sugar.

If you wish to can strawberries for the market or to win a prize at
the county or state fairs, can them as follows:

Canned by this recipe, strawberries will not rise to the top of the
sirup. Use only fresh, ripe, firm and sound berries. Prepare them, and
add eight ounces of sugar and two tablespoonfuls of water to each
quart of berries. Boil slowly for fifteen minutes in an enameled or
acid-proof kettle. Allow the berries to cool and remain several hours
or over-night in the covered kettle. Pack the cold berries in hot
glass jars. Put rubbers and caps of jars in position, not tight.
Sterilize for the length of time given below for the type of outfit
used: