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Strawberry Bavarian Cream

One quart of berries, half a cupful of cold water, a quarter of a box of gelatine, one and one-eighth cupfuls of sugar, one pint of cream; thoroughly dissolve the gelatine. Mash the berries and press through a sieve that is fine enough to keep back the seeds. Add the sugar to the juice and stir until it is dissolved and mix with the gelatine. When it begins to set, fold in carefully the cream that has been whipped stiff. Turn into a mould and stand on the ice.