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Strawberry Mousse

1 quart ripe strawberries

3 tablespoons cold water

1½ cups sugar

3 tablespoons boiling water

2 cups heavy cream

1½ tablespoon lemon juice

Pinch of salt

½ tablespoon orange juice

2 tablespoons lemon gelatin

Wash, hull and chop the berries; blend with the sugar and let stand two hours; mash and rub through a coarse sieve. Soften the gelatin with cold water, dissolve in the boiling water and add to the berry pulp. Set the mixture into a pan of cold water and stir until it begins to thicken; fold in the stiffly whipped cream. Pour into a mold, cover, pack in equal quantities of salt and ice and let stand four or five hours.