The new Annie Dennis cook book

Strawberries to be preserved should not be very ripe, and should be used as soon as picked. Gather them in the morning. Do not heap them in a deep vessel, but place them on shallow baskets or dishes until capped. Be careful not to have any bruised or imperfect berries among them. Medium sized berries, but uniform in size, are to be preferred. Allow one pound of white sugar to one pound of berries. Pack berries in sugar and let them stand until a syrup is formed. Then place on a quick fire and boil for half an hour, or until the berries are transparent. Take out the berries and place in jars; boil the syrup ten or fifteen minutes, pour over the berries and seal. If the berries come to the top, stand the jars on their heads until cold. Strawberry Jam Let the berries for the jam be thoroughly ripe, but fresh and firm. Measure the fruit and add one pound of white sugar to each pint of berries. Mash the berries, thoroughly mixing well with sugar; let them stand for half an hour. Place on the fire and boil, stirring constantly until it is clear and thick. Place in jars with paper dipped in brandy fitted closely on the jam, then seal. Strawberry Jelly Gather the berries for jelly just as they are beginning to turn red. Boil them until they are tender, in just enough water to cover. Strain and again boil the juice ten or fifteen minutes; then measure the juice and add one cup of white sugar to each cup of juice. Then boil twenty minutes, always skimming carefully. Another Way for Strawberry Jam Select berries ripe and firm. Place in a kettle, with one pint of water to one gallon of berries. Boil until the berries are tender, then add three-quarters of a pound of sugar to each pint of berries and boil twenty or thirty minutes. This will be firm like jelly. RASPBERRIES There are several varieties of the berries, all good for jellies, jams, etc. If very light jelly is desired, the pink or white varieties should be used, and the berries gathered just before they are ripe. For jam very ripe berries should be used. For preserves gather the berries as for jelly. Ripe fruit is desirable, also for wines and cordials. The berries should always be used fresh. Raspberry Shrub Pour a quart of good cider vinegar over two quarts of raspberries, and, after covering closely, set aside for forty-eight hours. Strain through a muslin bag, and to every pint of liquor add one pound of sugar. boil slowly for five minutes, remove the scum, let cool for fifteen minutes and bottle. A tablespoonful of this added to a glass of ice water, makes a most refreshing drink. Blackberry and strawberry vinegars are made in the same manner. Raspberry Jelly Take half gallon of berries and boil them with one pint of water until thoroughly done; strain, and to one pint of juice add one pound of sugar. Boil until it jellies and pour in molds. Raspberry Jam Mash the berries thoroughly. To half gallon of fruit add one pint of water and boil ten minutes ; then add three pounds of sugar. Boil thirty minutes, stirring constantly. If desired, the berries, after ten minutes, may be rubbed through a sieve just fine enough to keep the seed from going through. Then add sugar and boil as before. Raspberry Preserves