The Boston cooking-school cook book

by Fannie Merritt Farmer

Strawberry Mousse

1 quart thin cream

1 box strawberries

1 cup sugar

¼ box gelatine (scant) or

1¼ tablespoons granulated gelatine

2 tablespoons cold water

3 tablespoons hot water

Wash and hull berries, sprinkle with sugar, and let stand one hour; mash, and rub through a fine sieve; add gelatine soaked in cold and dissolved in boiling water. Set in pan of ice-water and stir until it begins to thicken; then fold in whip from cream, put in mould, cover, pack in salt and ice, and let stand four hours. Raspberries may be used in place of strawberries.