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Strawberry Bavarois

Take one quart of freshly-picked, thoroughly ripe strawberries, mash with four tablespoonfuls of finely-powdered white sugar and pass through a rather fine sieve. Put this puree into a china basin until wanted. Now dissolve one and one-half ounces of fine isinglass in a pan with a tumbler of warm water, add one-half pound of fine sugar, and when this is all dissolved add the juice of an orange and twenty drops or so of essence of lemon. Pass through a sieve and keep on stirring it as it gets cold, adding the puree of strawberries by degrees. Place it on the ice and as it thickens mix in four tablespoonfuls of whipped cream. Pour it into a large-sized dome-shaped mould previously packed in ice. Cut a slice of Genoa-cake one inch thick, the shape of the dish, and cover it smoothly with vanilla-flavored icing. Set this and turn out the bavarois onto an ice-cold dish, taking care to place it exactly in the center. Ornament with large strawberry and angelica leaves on the top, and place strawberries with angelica leaves round the base of the dome.