1411. Strawberry Jam

Take some scarlet strawberries quite ripe, bruise them well and add the juice of other strawberries; take an equal weight of lump sugar, pound and sift it, stir it thoroughly into the fruit and boil it twenty minutes over a slow fire, taking off the scum as it rises; pour it into glasses or jars and when cold tie them down.

1412. Parisian Strawberry Souffle

Take the finest strawberries you can procure, pick, crush, and rub* them through a sieve. Whisk the whites of eighteen eggs to a fine froth, add to it a pound and a half of powdered sugar; stir them together as lightly as possible; mix them with the strawberries. Pour the whole into a croustade, and bake it for an hour in a moderate oven; when done, glaze it and serve.

1413. Strawberries Preserved In Wine

Put some very large strawberries into a gooseberry bottle, and? strew in three spoonfuls of fine sugar; fill up with Madeira or good sherry.

1414. Strawberry Conserve

Take some very ripe fresh, strawberries, pick, and crush them through a tammy; for every dessert-spoonful of juice allow six ounces of sugar; boil this to forte perle, take it off the fire, and pour in the. juice, stir them together with a silver spoon until the conserve begins to whiten and dry, then put it into moulds or paper cases; if the conserve be too white add a little carmine to the syrup.

1415. How To Preserve Strawberries Whole

Take equal weights of the fruit and double refined sugar; lay the former in a large dish and sprinkle half the sugar in fine powder over, 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 instead of water allow one pint of red currant juice to every pound of strawberries, in this simmer them until sufficiently jellied; choose the largest scarlets or others when not dead ripe, in either of the above ways they eat well served in thin cream in glasses.