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Fruit Preserved in the Sun

Sun-preserved fruits are acknowledged to be better than those cooked in the ordinary way. Strawberries and raspberries may be preserved in this way, and, where one has access to a hot-bed, the labor is much lessened. Place the berries in a wire basket and plunge into a pan of cold water. Drain thoroughly, pick over, stem, being careful not to bruise the fruit. Weigh the berries and to each pound allow one pound of granulated sugar. Heat large earthenware plates in the oven, sprinkle with a layer of granulated sugar and over this place the berries. Cover with glass and stand in the sun's hottest rays. Shift the plates as the sun changes its position. About four o'clock bring the plates in and stand over night in a cool place. Bring them out again the next day into the hot sun, as before. By this time they will have a semi-transparent look and be tender, but perfectly preserved in form. With a fork lift each berry separately and place in a tumbler or jar. Boil the syrup for a few moments until it thickens somewhat, then strain, cool and pour over the berries.

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