Strawberry Bavarian Cream.
1 pint of strawberries.
1 gill of sugar.
1/2 gill of boiling water.
1 gill of cold water, scant measure.
1/4 package of gelatine.
1 quart of whipped cream.
Pick over the strawberries, put them in a bowl with the sugar, and crush well. Let them stand for two hours. Soak the gelatine in the cold water for two hours. Next whip the cream. Rub the strawberries and sugar through a strainer into a large bowl. Pour the boiling water on the gelatine, and when this is dissolved, add it to the strained strawberries. Place the bowl in a pan of ice-water and let it stand, stirring all the time, until it begins to thicken. Immediately add the whipped cream, stirring it in gently. Pour the cream into a mould, which has been dipped in cold water, and set away to harden. At serving time dip the mould in tepid water, turn out the cream on a large flat dish, and heap whipped cream around it. One pint and a half of cream will give enough whipped cream to make the dish and to serve with it.