Sprinkle strawberries or raspberries with sugar, and let them stand until the sugar is dissolved and the juice drawn out. Use enough berries to make a pint of juice. Mash them and strain through fine cheese-cloth. Or prepare a pint of pineapple or orange juice, and sweeten to taste. Soak a quarter of a box of Nelson's gelatine in a quarter of a cup of cold water twenty minutes. Pack the mould or freezer can, minus the beaters, in ice and salt. Chill a pint of cream; then whip and drain it, as directed in Cafe Parfait, No. 1. Dissolve the soaked gelatine in a quarter of a cup of boiling water, and strain it into the fruit juice. Set the pan in a pan of ice and stir constantly, and as it begins to thicken stir in the whipped cream. When well mixed, pour it into the mould. Cover, and let it stand three hours in broken ice and salt, that it may become icy cold. Whip the cream with a syllabub churn, skim off the froth and put it into the strainer. If any liquid part drain through into the pan, put it back into the bowl and whip again. When all is whipped, put it into the mould or can. Pack it in closely enough to fill all the spaces, but be careful not to break up the froth. Cover the mould and let it stand three or four hours. When a fluted or fancy mould is used, the mousse will turn out better if the mould is first lined with ice cream or sherbet frozen just stiff enough to pack in smoothly.