Home › S › Strawberries, To Preserve Whole

Strawberries, To Preserve Whole

-INGREDIENTS.-To every lb. of fruit allow 1 lb. of good loaf sugar, 1 pint of red-currant juice. AVERAGE COST, in full season, 6d. per lb.

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; 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 with thin cream.

TIME.- hour to 20 minutes to simmer the strawberries in the syrup.

SEASONABLE in June and July.

Strawberry, Open Tart of, or any other Kind of Preserve. - INGREDI- ENTS.-Trimmings of puff-paste, any kind of jam.

Butter a tart-pan, roll out the paste to the thickness of 1/2 an inch, and line the pan OPEN TART. with it; prick a few holes at the bottom with a fork, and bake the tart in a brisk oven from 10 to 15 minutes. Let the paste cool a little; then fill it with preserve, OPEN TART MOULD. place a few stars or leaves on it, which have been previously cut out of the paste and baked, and the tart is ready for table.

By making it in this manner, both the flavour and colour of the jam are preserved, SUET PUDDING. which would otherwise be lost, were it baked in the oven on the paste; and, besides, so much jam is not required.

TIME.-10 to 15 minutes.

SEASONABLE at any time.