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Strawberry Cream

Remove the stems from about a pound and a half of ripe strawberries, pass them through a fine hair-sieve into a basin, mix in one heaping tablespoonful of powdered sugar and stir constantly until the sugar has dissolved. Mix two tablespoonfuls of arrowroot with a small quantity of cold milk, then pour on it gradually one quart of boiling cream; turn the cream into a saucepan and boil it for a minute or two, stirring it all the time. Put the puree of strawberries into a dish and when slightly cooled pour the cream over them. Place the dish in a cold spot until the cream has set. Whisk the whites of half a dozen eggs to a stiff froth; put half of the beaten egg over the strawberries, color the remainder with a little prepared cochineal and fleck it about on the top It is then ready for serving. Spinach greening may be used in place of the cochineal if desired.