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Strawberry Whipped Cream for Fifty

1 quart of red strawberries. 3 pints of thick sweet cream. 1 pound of sugar--2 cupfuls. 1 1/2 ounces of gelatine--a package.

Cover the fruit with the sugar in a bowl, mash together and rub through a seive.

Dissolve the gelatine in a cup of milk extra, in a small vessel set in a place where it will warm gradually. When the gelatine is dissolved put the cream into a pail or pan, take the large wire egg whisk and whip it to a froth, pour in the gelatine, and continue whipping, with the pan set on ice; then add the strawberry pulp or syrup, and when it is firm enough, and before it is quite set, fill the individual charlottes with it, well piled above the edge Cream without fruit, and only flavored with strawberry extract, does not need any gelatine.