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Strawberry Mousse

2 C strawberries 1½ C sugar 1 T granulated gelatine 2 T cold water 3 T hot water 1 C cream, beaten stiff Wash and hull strawberries, sprinkle with sugar and let stand one hour. Mash fine. Add one tablespoon granulated gelatine soaked in two tablespoons of cold water and dissolved in three tablespoons hot water. Set in pan of cold water and stir until it begins to thicken, then fold in cream beaten stiff, put in mold, cover, pack in ice, and let stand for two hours or more. Raspberries and fresh peaches may be used the same way.

Fannie Grinnell. 3 egg whites 1 C sugar 1 C water 1 pt. cream