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Strawberry Mousse

Hull a pint of ripe strawberries and rub them through a fine sieve; add a cup of powdered sugar and an ounce of dissolved gelatine; set in a cool place until the mixture begins to thicken. Beat the whites of five eggs and stir them lightly into the mixture. Turn into a wetted mold, cover securely and bury in a tub of finely chopped ice and salt. Set aside for three hours and turn out.