1/2 gill of water.
Measure the gelatine generously and put it in a cup with the cold water. Let it soak for an hour or more; then place the cup in a pan of boiling water and stir until the gelatine is dissolved. Have the whipped cream in a bowl and set it in a pan of ice water. Stir the sugar and dissolved gelatine into it. Continue stirring this mixture until it thickens. Spread half of this cream on one of the cakes, and on this spread about two thirds of the strawberries. Put the second cake on top of this. Spread the remainder of the cream and strawberries on this, and serve at once.
The gelatine may be omitted. In that case, crush the strawberries and sugar together. Put a layer of strawberries on the cakes, then a layer of whipped cream.
Icing.
1 egg white.
1/2 pint of powdered sugar.
1 teaspoonful of water.
1 teaspoonful of lemon juice, or 1/2 teaspoonful of vanilla.
Put the unbeaten white of the egg into a bowl, and gradually beat into it the powdered sugar. When smooth and light, add the water and sugar. Spread smoothly on the cake and let it stand in a cool place until it hardens. If in a hurry to have it harden, omit the water.