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Strawberry Jelly

Pick the stems off twenty-five pounds very fresh, ripe, sound strawberries, place in a mortar and pound almost to a pulp. Remove, place in an enamelled pan, pour in a quart cold water, mix well with spatula and cook on fire until well melted. Press juice through fine sieve into a basin, strain through cheesecloth into a copper basin, and add a pound granulated sugar for every quart of juice. Mix well until sugar is melted, boil for a few minutes, mix and skim off scum once in a while from surface. Take up a few drops with skimmer and drop on a cold plate; if drops are thick and do not spread out like water the jelly is cooked; if drops fall out like water cook for a few minutes longer. Remove, pour into lightly warmed and wiped jelly glasses and let rest in a cool place for four hours. Cover with wax paper lightly dipped in brandy, replace covers and keep in a cool place.