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Strawberry Conserve

Take some fresh and very ripe strawberries, pick them over, crush them in a cloth and wring out the juice. To each dessertspoonful of juice allow six ounces of sugar. Boil the sugar to the pearl degree, then remove it from the fire and pour the juice into it, and, if necessary, a little carmine. Stir it with a wooden spoon until the conserve begins to get dry and white, then put it into moulds or paper cases.