Weigh your strawberries, and for each pound add 1 pound of granulated cane sugar. Stir very carefully, so that each berry will remain whole. Let them stand ½ hour, then pick out strawberries from juice and place on platters, being careful not to put one berry over another. Put the juice in a wide-top bowl and place both in the sun for 12 hours. Then put berries in jelly glasses and turn over juice and put glasses in direct sun rays for 12 hours.
This is finer than the famous bar-le-duc and it is more delectable to serve with cream cheese and wafers
than the French delicacy. Cane sugar must he used for this recipe.