Strawberry Mousse Recipe

In strawberry season, particularly on a farm where there is an abundance

of rich cream and luscious fruit, the finest kind of a frozen dessert is

made by adding to a pint of thick unflavored cream, whipped as directed,

two cupfuls of crushed berries and two cupfuls of sugar. The berries and

sugar, well mixed, should be folded carefully into the cream and pressed

in a mold. The cracks must be filled with butter or lard to prevent the

salt water leaking in, and the mold packed closely in salt and ice and

left for four hours. Remember it is not frozen in the freezer by

turning. When ready to unmold, wring a cloth out of boiling water and

lay around the can for a moment, after loosening where possible with a

thin-bladed knife. Turn on to a platter and send to the table to be cut

in slices.