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Strawberry Cream

Pick the stalks from a pint of strawberries, sprinkle a tea-cupful of powdered sugar over them, bruise them well with a wooden spoon, and rub them through a fine hair sieve till all the juice has been taken from them. Dissolve an ounce and a half of isinglass or gelatine in three-quarters of a pint of new milk, add a pint of thick cream and the strawberry-juice. The cream should be whipped with a whisk before being used (see CREAM, WHIPPED). Pour the mixture into a damp mould and set it in a cool place till stiff. A few drops of prepared cochineal may be added to improve the colour. If liked, the juice may be drawn from the fruit over the fire or in the oven. When fresh fruit cannot be obtained, half a pint of strawberry jam dissolved in two table-spoonfuls of water and strained may be used instead. Time, five minutes to simmer the cream.