rants are
ripe, boil up the strawberries; skim them well; let them stand till
almost cold, and then take them out of the syrup very carefully. Lay
them on a lawn sieve, with a dish under them to catch the syrup; then
strain the syrup through another lawn sieve, to clear it of all the bits
and seeds; add to this syrup full half a pint of red and white currant
juice, in equal quantities of each; then boil it quick about ten
minutes, skimming it well. When it jellies, which you may know by trying
it in a spoon, add the strawberries to it, and let them just simmer
without boiling. Put them carefully into the pots, but, for fear of the
strawberries settling at the bottom, put in a little of the jelly first
and let it set; then put in the strawberries and jelly; watch them a
little till they are cold, and, as the strawberries rise above the
syrup, with a tea-spoon gently force them down again under it. In a few
days put on brandy papers--they will turn out in a firm jelly.

_Strawberries, to preserve in Gooseberry Jelly._

Take a quart of the sharpest white gooseberries and a quart of water;
let them come up to a boil, and then strain them through a lawn sieve.
To a pint of the liquor put one pound of double-refined sugar; let it
boil till it jellies; skim it very well, and take it off; when cool, put
in the strawberries whole and picked. Set them on the fire; let them
come to a boil; take them off till cold; repeat this three or four times
till they are clear; then take the strawberries out carefully, that they
may not bruise or break, and boil the jelly till it is stiff. Put a
little first in the bottom of your pots or glasses; when set, put in the
rest, first mixed with the strawberries, but not till nearly cold.

_Strawberry Jam--very good._

To one pound of scarlet strawberries, which are by far the best for the
purpose, put a pound of powdered sugar. Take another half pound of
strawberries, and squeeze all their juice through a cloth, taking care
that none of the seeds come through to the jam. Then boil the
strawberries, juice, and sugar, over a quick fire; skim it very clean;
set it by in a clean China bowl, covering it close with writing paper;
when the currants are ripe, add to the strawberries full half a pint of
red currant juice, and half a pound more of pounded sugar: boil it all
together for about ten or twelve minutes over a quick fire, and skim it
very well.

_Another way._

Gather the strawberrie