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Strawberry Charlotte Russe

Cut large firm strawberries lengthwise; dip them into liquid gelatine and line a plain mould, placing the flat side against the mould. If the mould is on ice the jelly will harden at once and hold the berries in place. Fill the center with charlotte made of a pint of cream whipped to a stiff froth. Soak an even tablespoonful of gelatine in one tablespoonful of cold water, then dissolve it with a little boiling water. Add to the whipped cream a tablespoonful of powdered sugar. Then turn in slowly the dissolved gelatine, beating all the time. When it begins to stiffen turn it into the mould with the strawberries.