Half a cupful of gelatine; one and one-half cupfuls of sugar ; one lemon; one cupful of cold water; two cupfuls of boiling water; one pint of capped strawberries.

Make a plain lemon jelly, and when it begins to form arrange the berries in regular order in the bottom of a mould wet with cold water. Pour the jelly in upon them, and put all on the ice until the jelly is cold and hard. Turn out on a platter and garnish with whipped cream.

Strawberry Foam

Sprinkle a pint of capped strawberries with sugar, and set them aside in this for an hour, when the juice will be found to run freely. Press the berries in a sieve and extract all the juice. Have ready a half-ounce of gelatine soaked in cold water for half an hour; add to this three tablespoonfuls of sugar, and heat to the boiling-point. When the gelatine is thoroughly dissolved, stir in the strawberry-juice and the juice of one lemon; strain, and when it is cool and begins to thicken beat into it a half-pint of whipped cream. Set on the ice until thoroughly chilled.

Strawberry Sponge

Soak half a box of gelatine in half a cupful of cold water. Hull and mash one quart of strawberries, and sprinkle over them half a cupful of sugar. Boil one cupful of water and half a cupful of sugar together twenty minutes, but do not boil hard. Rub the berries through a hair-sieve or fine colander; add the soaked gelatine to the boiling syrup, take from the fire, turn into a bowl, and add the berry-juice; stir until the gelatine is all dissolved ; add the juice of one lemon, place the bowl in a pan of crushed ice and beat with an egg-beater for five minutes. Add the whipped whites of four eggs, and beat the whole until it begins to thicken. Pour into wet moulds and set on the ice to harden. Serve very cold with cream.