24. Strawberry Cream Pudding.
Mix some cochineal with ordinary clear plain jelly; line a plain mould with this. Let it set about a quarter of an inch thick, then fill up the mould with the following—half a pound of strawberries passed through a sieve; mix with one cup of good thick cream, sugar to taste, and a little liquid jelly. Mix well together, and pour it in the lined mould. Let it get quite cold and set; dip the mould into hot water for a second; whip the water off, and turn out on a glass dish. Decorate with leaves and flowers of the strawberry.[1]
[1] Raspberries can be done the same way.