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Strawberry Charlotte

1/2 box gelatin. 1 quart berries. 2 cups sugar. 1 cup pineapple juice (water will do).

Pick, wash and cap strawberries. Let stand with one cup sugar for an hour. Mash and strain out cup juice. May be put through colander, letting some of the pulp go through. Put this cup of juice over the gelatin. Heat to the boiling point the pineapple juice. Beat the eggs stiff over crushed ice, add the sugar and beat well again. Pour over this a little at a time the other mixture. When nearly set, put in mould dipped in cold water. Line a pretty mold with strawberries cut in halves; when chilled and ready to use, turn on platter and garnish with whole berries and whipped cream. Serve with strawberry sauce.