serving-pan, and add the sugar. Select well-ripened but
sound strawberries; pick them from the stalks, and when the sugar is
dissolved in the currant juice, put in the fruit. Simmer the whole over
a moderate fire, from 1/2 to 3/4 hour, carefully removing the scum as it
rises. Stir the jam only enough to prevent it from burning at the bottom
of the pan, as the fruit should be preserved as whole as possible. Put
the jam into jars, and when cold, cover down.

_Time_.--1/2 to 3/4 hour, reckoning from the time the jam simmers all
over.

_Average cost_, from 7d. to 8d. per lb. pot.

_Sufficient._--12 pints of strawberries will make 12 lb. pots of jam.

_Seasonable_ in June and July.

PRESERVED STRAWBERRIES IN WINE.

1595. INGREDIENTS.--To every quart bottle allow 1/4 lb. of
finely-pounded loaf sugar; sherry or Madeira.

_Mode_.--Let the fruit be gathered in fine weather, and used as soon as
picked. Have ready some perfectly dry glass bottles, and some nice soft
corks or bungs. Pick the stalks from the strawberries, drop them into
the bottles, sprinkling amongst them pounded sugar in the above
proportion, and when the fruit reaches to the neck of the bottle, fill
up with sherry or Madeira. Cork the bottles down with new corks, and dip
them into melted resin.

_Seasonable_.--Make this in June or July.

TO PRESERVE STRAWBERRIES WHOLE.

1596. INGREDIENTS.--To every lb. of fruit allow 1-1/2 lb. of good loaf
sugar, 1 pint of red-currant juice.

_Mode_.--Choose the strawberries not too ripe, of a fine large sort and
of a good colour. Pick off the stalks, lay the strawberries in a dish,
and sprinkle over them half the quantity of sugar, which must be finely
pounded. Shake the dish gently, that the sugar may be equally
distributed and touch the under-side of the fruit, and let it remain for
1 day. Then have ready the currant-juice, drawn as for red-currant jelly
No. 1533; boil it with the remainder of the sugar until it forms a thin
syrup, and in this simmer the strawberries and sugar, until the whole is
sufficiently jellied. Great care must be taken not to stir the fruit
roughly, as it should be preserved as whole as possible. Strawberries
prepared in this manner are very good served in glasses and mixed with
thin cream.

_Time_.--1/4 hour to 20 minutes to simmer the strawberries in the syrup.

_Seasonable_ in June and July.

TO MAKE EVERTON TOFFEE.

1597. INGREDIENTS.--1 lb. of powdered loaf sugar, 1 teacupf