STRAWBERRY PRESERVES

Select the berries as you would for the table. Allow one pound of sugar for each pound of berries ; add to the sugar just enough water to dissolve it well; let come to a boil ; then add the fruit, which must be boiled about half an hour; then lift the berries out, spread them on a dish, and, when the syru^D has boiled until thick, pour over the berries. Set them in the sun as you would jelly until cold. Put in glass jars and seal. — Mrs. Cyrus Tlioinpson, Belleville, 111.