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Croquante of Strawberries

I quart of strawberries I tablespoonful of gelatine Charlotte Russe Cover the gelatine with cold water and let it soak a half hour, then add to it two tablespoonfuls of boiling water and stir until dissolved. Dip a plain two-quart mould in cold water, then stand it in a pan of ice water. Stem the berries, and dip each one in the gelatine, then press them against the inside of the mould; and in this way they will stick, allowing you to arrange them in any fancy design you may choose. A wreath around the side of the mould and a rose in the bottom made from the berries is very pretty. Angelica may be used for the leaves and stems, or you may line the mould perfectly solid with the berries. Now fill with Charlotte Russe and stand away to harden. This will serve eight persons. way.

Croquante of Raspberries may be made in the same