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Strawberry Punch

Pick the stems from one quart of freshly-gathered ripe strawberries, put the fruit into a deep dish, cover them with two and one-half breakfast cupfuls of sugar, and leave till a thick syrup has formed. Pass the strawberries and syrup through a fine hair-sieve into a freezer and mix with them one teacupful of sweet wine and one and one-half breakfast cupfuls of water; stir until mixed, and leave until frozen. Serve the punch in small glasses.