PRESERVES
For preserving Strawberries
Take two quarts of strawberries, squeeze them through a cloth, add half a pint of water and two pound of sugar, put it into a sauce pan, scald and skim it, take two pound of strawberries with stems on, set your sauce pan on a chaffing dish, put as many strawberries into the dish as you can with the stems up without bruising them, let them boil for about ten minutes, then take them out gently with a fork and put them into a stone pot for use; when you have done the whole turn the sirrup into the pot, when hot; set them in a cool place for use.
Currants and Cherries may be done in the same way, by adding a little more sugar.
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