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Iced Strawberry Souffle

Cover two tablespoons of gelatine with cold water and let soak half an hour; set over the teakettle and stir until dissolved. Mix a pound of sugar and a pint of strawberry juice in a saucepan over the fire until they form a syrup.

Beat the yolks of six eggs until creamy.

Whip a quart of cream. Mix the syrup with the yolks of the eggs in a tin pan and set on ice; strain the gelatine into it and stir carefully until it begins to thicken, then mix the whipped cream in lightly, turn into an ice cream mold, pack in salt and ice and freeze for two hours.