One may have uncooked strawberries for shortcakes and frozen desserts in the winter by putting up the strawberries in the following manner :

Rub the firm, ripe berries through a sieve fine enough to retain the seeds. Measure the pulp, and to each pint add one pound of sugar. Stir Until the sugar has permeated all the pulp-to be sure of this it is best to stir about half an hour. Fill into pint jars about two-thirds full, or within two inches of the top. Have equal parts of currant juice and sugar on the stove and boil to a thick jelly. Pour this over the strawberry pulp. When cold cover with a layer of sugar, and pour over this melted paraffin and screw on the lids.