The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

_To Preserve Strawberries._ Take Chili or field strawberries, and hull them. Take equal quantities of fruit, and white sugar, and put a layer of each alternately in a preserving pan, having a layer of strawberries at the bottom, let them stand for half an hour, then put a gill of cold water with them, to prevent their burning at the bottom of the pan. Set them over a moderate fire, when the juice runs freely increase the fire, until they boil briskly, when they have boiled half an hour, take them up, turn them into bottles, cork them tight, and dip the mouths of the bottles into hot sealing wax. Keep them in dry sand. 250. _Blackberry and Raspberry Jam._ For a pound of berries allow a pound of brown sugar, put a layer of each alternately in a dish, let them stand two or three hours, strain them, put them over a moderate fire, and boil them half an hour. 251. _Strawberry, Blackberry, and Raspberry Jelly._ Pick over your fruit carefully, then mash and squeeze the berries through a flannel bag, to each pint of juice put a pound of white sugar, set it on the fire, when it has boiled seven or eight minutes, take it from the fire and skim it till clear, then put it back on the fire; as fast as the scum rises take it from the fire, and skim it. To ascertain when it is done, take a little of it from the fire, and let it be till cold. 252. _Cranberry, Grape and Currant Jelly._ Wash and drain the berries till nearly dry, then put them in a preserving pan, with a plate at the bottom, heat them till they break, then strain them through a flannel cloth; to each pint put a pound of white sugar. Boil and skim them till perfectly clear, the kettle should be taken from the fire when skimmed. When the jelly has boiled four or five hours, take a little of it up, and put it in a tumbler of cold water, if it sinks to