Cover one-fourth of a box of gelatine with a quarter of a cupful of cold water. Whip one pint of cream until it makes three pints. Boil with one-third of a cupful of granulated sugar a small cupful of milk; when boiling add the gelatine and stir until dissolved. Strain it into a bowl and add a tablespoonful of lemon-juice. Stand the bowl in a pan of crushed ice, stir occasionally, and when the mixture is cold and begins to thicken, stir in lightly the whipped cream. Line a mould or a plain bowl with whole strawberries, and when the cream is nearly stiff enough to drop, pour it into the mould.