⅔ package Coxe’s gelatine soaked in 1 cup cold water.
1 pint boiling water.
Mash the strawberries to a pulp and strain them through coarse muslin. Mix the sugar and lemon-juice with the soaked gelatine; stir up well and pour over them the boiling water. Stir until clear. Strain through flannel bag; add the strawberry juice; strain again, without shaking or pressing the bag; wet a mould with cylinder in centre, in cold water; fill it and set in ice to form.
Turn out upon a cold dish; fill with whipped cream, made quite sweet with powdered sugar, and served at once.
It is very fine.
Raspberry and Currant Jelly.
1 quart currants.
1 quart red or Antwerp raspberries.
2 cups white sugar.
1 package gelatine soaked in 1 cup cold water.