Stewed Strawberries and Raspberries and Strawberry and Raspberry Jam

Pick some fine not too ripe strawberries or raspberries; cook some syrup to "ball," throw in the berries and pour the whole at once carefully into a vessel to leave till cold. Drain and arrange on a compote dish; pour part of the syrup over and serve.

Strawberry and Raspberry Jam.—Choose two pounds of sound, ripe strawberries or raspberries, remove the stalks and leaves. Either crush or pass them through a sieve. Have an untinned copper basin (Fig. 140), place the berries in it, reduce to half, remove the basin from the fire, then add a pound and a half of sugar cooked to "small crack" (No. 171). Put on the fire again, then stir continually until reduced sufficiently to see the bottom of the basin; now pour it in glasses or jars which have been heated; when the jam is cold cover with small rounds of paper, dipped in brandy, and close the jars or glasses hermetically and keep in a cool, dry place.

SALTED ALMONDS, CHEESES AND FRESH FRUITS (Amandes Salees, Fromages et Fruits Frais).