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Strawberry Cream

Four quarts thick sweet cream, four quarts strawberries. The berries must be mashed or bruised, caps and all, with a teacup of granulated sugar to each quart. After standing several hours, strain through a thin coarse cloth. Put four teacups of white sugar to the cream, and then add the juice of the berries. Whip or froth the cream with a patent egg-beater. Pour two-thirds of the cream into the freezer, reserving the rest to pour in after it begins to freeze. Raspberry cream may be made by the same recipe.--Mrs. S. T.