STRAWBERRY SARABANDE
Whip a cupful thick cream until very stiff, then
fold carefully into it a pint of fresh berries cut in small pieces with
a silver knife. Have ready a tablespoonful gelatin soaked in a quarter
cup cold water for half an hour, then dissolved by setting the cup
containing it in hot water. Add by degrees to the berries and cream,
whipping it in so that it will not string. Add three tablespoonfuls
powdered sugar and when it stiffens turn into a cold mold and set on the
ice. When ready to serve turn out onto a pretty dessert platter.
Famous Recipes
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