Strawberries, to preserve for eating with Cream.
Take the largest scarlet strawberries you can get, full red, but not too ripe, and their weight in double-refined sugar. Take more strawberries of the same sort; put them in a pot, and set them in water over the fire to draw out the juice. To every pound of strawberries allow full half a pint of this juice, adding to it nearly a quarter of a pound more sugar. Dip all the sugar in water; set it on the fire; and, when it is thoroughly melted, take it off, and stir it till it is almost cold. Then put in the strawberries, and boil them over a quick fire; skim them; and, when they look clear, they are done enough. If you think the syrup too thin, take out the fruit, and boil it more; but you must stir it till it is cold before you put the strawberries in again.