Ingredients. - One pint of fresh strawberries. Two and a half ounces of powdered sugar. Half an ounce of the best gelatine. The juice of one lemon. Half a pint of good cream.

Time required, about half an hour.

To make a Strawberry Cream:

1. Take a pint of fresh strawberries and put them on a board.

2. Pick them over, and put aside any that are not quite good.

3. Stalk them, and put them in a basin.

4. Sprinkle over them half an ounce of white powdered sugar, which will help to draw out the juice.

5. Take a silk sieve and place it over a basin.

N. B. - A hair sieve could be used instead.

6. Pass the fruit through the sieve with a wooden spoon.

7. Put half an ounce of the best gelatine into a small stewpan, with half a gill of cold water, to soak and to swell.

8. Then put the stewpan on the fire, and stir the gelatine until it is quite melted.

9. Add two ounces of powdered sugar, and squeeze the juice of one lemon, through a strainer, into the stewpan.

10. Pour this mixture through a strainer, and stir it into the strawberries in the basin, and mix them well together.

11. Pour half a pint of good cream into a basin, and whip it to a stiff froth with a whisk.

12. Now add this cream to the strawberries in the basin, and stir them lightly together.

13. Take a pint mould, scald it with hot water, and then rinse it out with cold water.

14. Pour the strawberry cream into the mould, and stand it in ice until required for use.

15. For serving, dip the mould into boiling water for a second, shake it to loosen the cream, and then turn it out carefully on to a dish.