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STRAWBERRY CREAM ICE (a la Muscovite)

Pick the strawberries, bruise them with a wooden spoon, and rub them through a fine hair sieve. Take one pint of the juice thus obtained, and stir into it until dissolved five ounces of powdered sugar. Dissolve half an ounce of gelatine in very little water, and add this to the juice. Let the basin containing the juice stand upon rough ice, and stir its contents without stopping until they begin to set. Whip a pint of cream, and mix it lightly with the iced strawberry-juice. Turn the whole into an hermetically-closing ice-mould. Put a little butter round the opening to keep out the water, and place the mould in the ice-pail with pounded ice and bay salt round it at least three inches thick. Let it remain until the cream is thoroughly frozen. When it is to be served, plunge the mould for one instant into a basin of hot water, turn it upside down upon a glass dish, when the ice will in all probability come out in a shape. If, however, it will not come out, dip it quickly into hot water. Time to freeze, about two hours.