Cassell's dictionary of cookery

Strawberry Jam, Superior.— Strawberry jam, although very delicious, is, if anything, too luscious. If made according to the following recipe, this fault will be corrected. Take the juice of three pints of ripe white or even red currants. Put this into a preserving-pan, and throw in four pounds of freshly-gathered ripe strawberries which have been picked and carefully looked over. Let the fruit boil, remove the scum, and add four pounds of refined loaf sugar. Boil the jam quickly iintil done enough. Put it into jars, and cover these in the usual manner. Time to boil the jam, from thirty to forty minutes. Strawberry Jelly. — Take quite fresh fruit which has been gathered in dry weather. Pick the stalks from it, put it into a preserving-pan (an enamelled one is the best for the purpose), and place it by the side of a clear fire that the juice may be drawn gently from it. As soon as this flows freely, simmer it imtil the berries appear to collapse, but on no account allow the juice to remain on the fire till it thickens. Pour the fruit upon a well-scalded but drj- sieve, and let the juice drain thoroughly from it ; strain it through three or four thicknesses of mushn, and weigh it. Boil quickly for twenty minutes, and stir frequently. Take the pan from the fire, and then add very gradually fourteen ounces of coarsely-pounded loaf sugar for each pound of fruit. Let one portion be dissolved before another is added. When aU the sugar is dissolved, put the pan again on the fire, and boil the jelly until a little put upon a plate will stiffen. Pour the jelly into small jars, cover these in the usual way, and store in a cool dry place. Time to boil the jelly with the sugar, a quarter of an hour or more, according to the quality of the fruit. Probable cost, strawberries, from 4d. to 8d. per poimd ; less if bought by the pock. STU ( 933 ) STU Strawberry Salad.— Take equal portions of strawberries and red and white currants. Pick them, Place them in layers, and pile them on a dish. Sprinkle powdered sugar over them, and pour thick cream upon them. The cream and sugar should not be poured on the fruit till the last moment. If liked, other fruits, such as gooseberries, chen;ies, raspberries, (Sec, may be introduced into the salad. Strawberry Solid. — Dissolve three quarters of an ounce of isinglass by boiling it in a quarter of a pint of water. Make a pint of cream very hot, and dissolve in it one pound of strawberry jelly. Add this to the isinglass, and beat the ingredients till they arc thoroughly blended and almost cool. Add a spoonful of powdered sugar if necessary. Poiu- the solid into a damp earthenware mould, as metal would spoil its colour, and when it is stiff it will be ready for use. If strawberry jellj' is not at hand, jam may be used instead, but it will need to be rubbed through a fine sieve to keep out the seeds. Probable cost, 3s. 6d. Sufficient for six or eight persons. Time, about an hour to prepare.