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Strawberry Jelly

Strawberry jelly may be made with gelatine, of the strawberry juice alone, if tart; or, if sweet and full ripe, with red currant juice or lemon juice added. Heat berries in double boiler till juice is free, mashing them well. For each pint of resulting, strained juice, allow the juice of a small lemon or one-half cup red currant juice, and for each pint of mixed juice, one pound of sugar.

STRAWBERRY SHRUB No. I Dissolve five ounces tartaric acid in two quarts of water and pour it over twelve pounds hulled berries (in earthenware), letting stand forty-eight hours, with plate to keep them down. Strain through flannel bag, then add to juice one and one-half pounds granulated sugar for each pint of juice. Stir till dissolved; bottle; cork and keep in cool place. (Do not seal corks.) Add two and one-half teaspoons of this to each glass of cold water when serving. STRAWBERRY SHRUB No. 2 Make as above up to bottling point, when pour it over ten pounds more of berries; let stand twenty-four hours; strain and add sugar, a pound for each pint. Boil then five minutes, then simmer five more, and bottle.