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Strawberry Cream

Ingredients.

One pint of fresh Strawberries.

Three ounces of Castor Sugar.

Three-quarters of an ounce of French Gelatine.

Half a pint of Cream.

The juice of one Lemon.

Take all the stalks off the strawberries, put them on a silk or hair-sieve, sprinkle half an ounce of sugar over them, and pass them through the sieve. Put the gelatine into a stewpan with two tablespoonfuls of cold water, the rest of the sugar, and the juice of the lemon. When the gelatine is melted, strain it into the strawberries, add the cream well whipped, stir all lightly together, pour into a pint mould, and set.