Beat up one and a half pints of sweet cream as in No. 1254. Let it rest for half an hour. Neatly pick one and a half pints of sound, ripe strawberries ; carefully wash them in cold water, then drain them on a colander. Transfer the whipped cream into another vessel with a skimmer. Briskly beat the cream again for two minutes. Mix in three ounces of powdered sugar, one teaspoonful of vanilla flavor, and half a gill of cognac. Mix the whole well together for one minute longer. Remove the wire whip, add the prepared strawberries, and with the aid of a wooden spoon gently mix for one minute. Pour the preparation into a well-cleaned, two-quart freezer, cover, and lay it into a pail ; fill the pail all around with broken ice (but no rock-salt), and let freeze for one hour. Have a fruit-stand ready, then with an ice-cream spoon dress the plombiere on the stand, giving a dome shape, and immediately send to the table.

The above makes a delicious dessert, also, when served without being frozen.