Allow 2 qts strawberries for a 1-qt jar. Select only the finest berries, fully ripe and of a deep, dark color. Hull, wash and drain 2 qts berries. Put about 2 or 3 tablesp berries on a plate and with a fork crush each berry and mix together thoroughly. Put these crushed berries in a preserving kettle with 1 cup of the best granulated sugar and put over the fire and let it heat up. When the sugar is dissolved put in what remains of the 2 qts of berries, and as soon as they have boiled and heated through thoroughly, carefully skim them out, put them in a glass jar, and if the remaining syrup seems too thin, or there is more than needed for filling the jar, let it boil down some more and then pour it boiling hot over the berries in the jar. Never attempt to do more than 2 qts at a time, in the manner described above. Any remaining juice should be boiled down to a jelly with the addition of a little more sugar, or it may be bottled and sealed, to use as a flavoring for sauces, cakes, ice cream or sherbet. Be sure to use only the best berries, fully ripe and of a dark red color, and be sure to use only the best granulated sugar. Can and seal while hot and use the same precautions as in canning all other fruits. Set away in a cool, dark and dry place.- [Mrs. R. B. V., Okla.