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Preserved Strawberries

To each pound of picked strawberries, allow a pound of powdered loaf sugar.

Strew half of the sugar over the strawberries, and let them stand in a cool place two or three hours; put them in a preserving kettle, over a slow fire, and by degrees strew on the rest of the sugar; boil them fifteen or twenty minutes, and skim them well. Put them in widemouthed bottles, and when cold, seal the corks. If you wish to do them whole, take them carefully out of the sirup (one by one) while boiling, spread them to cool on large dishes, not letting the strawberries touch each other; when cool, return them to the sirup, and boil them a little longer. Repeat this several times. Keep the bottles in dry sand.

Gooseberries, currants, cherries, grapes, and raspberries may be done in the same way.